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Catch 'em & Cook 'em: Little Irish Lamb Stew

October 24, 2018
By Capt. Dick May , Pine Island Eagle


2 Tbsp flour

1/8 tsp pepper

1 1/2 Lbs lamb cut into 2-inch pieces

2 Tbsp fat

1/4 tsp dill seeds

3 C water

8 small onions

3 carrots cut into 1-inch slices

2 potatoes peeled and cubed

1/2 C light cream

1 Tbsp flour

How to:

1. Mix flour, salt and pepper. Roll meat in mixture and brown in hot fat.

2. Add dill and water

3. Cover and simmer for 1 1/2 hours

4. Add onions, carrots and potatoes

5. Cover and cook for 25 minutes or until vegetables are tender

6. Combine cream and flour, stirring until smooth

7. Blend into the meat mixture and cook until thickened, stirring to avoid lumping

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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