Miss Fitzgerald's Irish Stew

Title:
Miss Fitzgerald's Irish Stew

Yield:
1 Servings

Categories:
Irish,
Foods




Ingredients:





     8    Lamb chops


     3    Onions, skinned and chopped


     1    Sprig Fresh thyme


     2 lb Potatoes, peeled and halved


          Salt and pepper






 Trim the chops of most of their fat, put them into a large pan and cover


 


 with cold salted water. Bring to the boil and simmer for 5 mins to take


 


 away some of the greasiness from the meat. Pour off the water, put the meat


 into a clean pan and cover with fresh water. Add one chopped onion


 


 and the thyme and leave for several hours - overnight if possible.


 


 Add half the potatoes to the meat and bring to the boil. Simmer gently for


 30 mins or until the meat is tender and the potatoes fallen enough to sieve


 and form the thickening for the liquid.


 


 Meanwhile, cook the remaining onions and potatoes in boiling salted water


 until tender. Drain the vegetables and add to the stew with seasoning to


 taste.


 


 NOTES : As served in Dublin by the firm of Guinness.  This takes a bit more


 time and trouble than normal Irish Stew, but the result is very delicate in


 flavour, and far less greasy than the usual Stew =


 Recipe by: =20


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by acandice@juno.com


 (angie  c Valencia) on Mar 8, 1997.