Fitzgerald's Irish Stew|
Miss Fitzgerald's Irish Stew
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
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 email@example.com
(angie c Valencia) on Mar 8, 1997.