If corned beef and cabbage isn’t your style, here’s a tasty lamb stew.
Irish Lamb Stew
- 2 lbs. boneless lamb shoulder or shank, cubed (you can also use ground lamb if you roll it into little balls and fry them first)
- 1 quart of cold water
- 2 lbs. medium potatoes, peeled and halved
- 1 lb. white boiling onions, peeled
- 1 lb. carrots, peeled and cut into 2-inch chunks
- 6 stalks of celery, cut into 2-inch pieces
- 2 t. salt
- 1/4 t. ground black pepper
- 1 t. caraway seeds
- 2 T. chopped parsley
Use a large stock pot or an 8-qt. Dutch oven. Put the meat and water in and bring to a boil over high heat. Skim off the surface foam with a slotted spoon.
Add all the rest of the ingredients except the parsley and bring to a boil. Reduce heat and simmer, covered, for about 1 1/2 hours. The meat and vegetables should all be tender.
Serve with a garnish of parsley.