Irish Lamb Stew
About
The stew which in Ireland is known as SCOUSE has never caught the fancy of American stew men. Scouse is merely layers of lamb in large pieces, potatoes and onions, covered with water and simmered until tender. More to our liking is the following lamb stew with light gravy thickened with potatoes instead of flour.
Yield:
4.0 servings
Added:
March 2, 2010
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Print This RecipeIngredients
3 tablespoons oil
2 pounds Chuck of lamb, cubed
1/4 cup Onion, minced
2 tablespoons Green pepper, minced
2 Cloves garlic, minced
3 tablespoons Minced parsley
1/8 teaspoon Sage leaf
4 cups Beef or chicken stock
4 mediums -size Potatoes, pared
1/4 teaspoon Worcestershire sauce
Preparation
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Continue simmering, keeping the pot covered, until the whole potatoes are tender, about a 1/2 hour more. Remove the whole potatoes from the pot and mash them. Add the mashed potatoes to the stew, mixing well. If the gravy is too thick, thin with stock. Add Worcestershire sauce and salt and pepper to taste.
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Makes 4 servings.
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