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  Added: Sep 24, 2007  •  Visited (195)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Irish Lamb Stew With Dill
What You Need:
  • Flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds boneless lamb for stew
  • 3 tablespoons lard or drippings
  • ½ teaspoon dill seed water
  • 4 medium potatoes cut in quarters
  • 4 carrots, sliced ½ inch thick
  • 12 small onions
  • 1 pound green beans, broken in half

  • How To Cook:
    1. Season ¼ cup flour with salt and pepper; dredge lamb with seasoned flour.

    2. Brown meat slowly in lard; pour off drippings.

    3. Add dill seed and 2 cups water; cover tightly and cook slowly 30 minutes.

    4. Add potatoes, carrots and onions; cook 30 minutes longer.

    5. Add green beans; cover tightly and continue cooking 20 minutes, or until meat is tender and vegetables are done.

    6. Remove meat and vegetables to a heated platter.

    7. Add enough water to make 2 cups liquid; thicken liquid with 3 tablespoons of flour for gravy.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Ireland
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Herbs & Spices » Dill
    Dish » Stew



     




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