I must have a bit of Irish (ingenuity) in me after all.
Bored with the usual corned beef and cabbage, I decide to try a sort of stew. I use lamb, which I love but do not cook often enough. I use broth for further flavor. And I use parsley for that requisite splash of green.
For dessert, of course, there is Baileys Irish Cream on (or in) anything.
Irish Lamb Stew
2 lbs. boneless lamb, trimmed and cut into 1-inch pieces
1 tsp. salt
1 tsp. freshly ground black pepper
1 Tbsp. olive oil
3 medium yellow onions, peeled and cut into 1-inch chunks
3 to 4 medium carrots, peeled and cut into 1-inch chunks
3 to 4 cups chicken or vegetable broth
1 tsp. dried thyme
1 bay leaf
3 to 4 medium russet potatoes, peeled and cut into 1-inch chunks
1/4 cup packed fresh parsley leaves, chopped
Salt and pepper the boneless lamb. In a Dutch oven over medium-high heat, heat the olive oil until just smoking. Brown the meat. Remove pieces to a plate lined with paper towels to soak up the fat. Set aside. Pour out most of the fat from the pot.
Saute the onions and carrots in the Dutch oven for 3 to 5 minutes over medium-high heat, scraping up any browned bits, until the onions are translucent. Return the boneless lamb to the pot.
Add enough broth to cover the vegetables and meat, about 3 cups. Add the thyme and bay leaf. Put the lid on. Bring to a boil then simmer for 1 to 1 1/2 hours. Add the potatoes and cook another 20 to 30 minutes. Remove the bay leaf and stir in the parsley. Makes 8 servings.
Tuesday, March 17, 2009
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About Me
- Christina Eng
- is a writer and reviewer on the West Coast whose essays and articles have appeared in publications such as the Oakland Tribune, the San Francisco Chronicle, Budget Travel, Brown Alumni Magazine, Saveur, Relish, Gastronomica, Best Food Writing 2002, www.theatlantic.com, www.npr.org and www.culinate.com. She has a bachelor's in English from Brown and a master's in literary nonfiction from the University of Oregon. Send comments, questions and suggestions to: mschristinaeng@gmail.com.
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- "Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China" by Fuchsia Dunlop
- "My China: A Feast for All the Senses" by Kylie Kwong
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