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Irish Lamb Stew
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6 tablespoons all-purpose flour, divided
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lamb stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
3 cups water
1/2 teaspoon dill weed
8 pearl onions, peeled
3 medium carrots, cut into 1-inch pieces
2 large potatoes, peeled and cubed
1/2 cup half-and-half cream
Hot biscuits
In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper.
Add lamb; shake to coat. In a Dutch oven, brown lamb in oil on all sides. Add
water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or
until meat is almost tender. Add the onions, carrots and potatoes. Cover and
simmer for 30 minutes or until the meat and vegetables are tender. In a small
bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to
a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |