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Irish
Stew
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1kg
/ 2.25lb
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Floury
potatoes, washed and cubed
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500g
/ 1lb 2oz
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Boned
shoulder of lamb, cubed |
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3
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Onions,
peeled and and cubed
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500g
/ 1lb 2oz
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Carrots,
peeled and cubed
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1
litre / 1.75 pints
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Lamb
stock |
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1
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Bay
leaf |
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1
tablespoon
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Fresh
tyme leaves |
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2
tablespoons
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Freshly
chopped parsley |
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2
tablespoons
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Sunflower
oil |
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Salt
and pepper
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1.
Heat the oven to 170 degrees C/ 325 degrees F / Gas 3. |
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2.
Heat the oil and brown the lamb, onions and carrots in batches. |
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3.
Put all the ingredients into a flameproof casserole, season
well and cover, Bring to the boil, put in the oven and bake
for 3 hours until the vegetables and meat are tender. |
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copyright
Holly Jones 2001 |
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Andrew
& Helen Tomkins - Hallsford
Farm, Hethersgill, Carlisle, Cumbria.
CA6 6JD Tel:
01228 577329 Fax: 0870 513838
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