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Irish Whiskey Lamb Stew
Serves 4 |
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Ingredients:
| 2 pounds lamb shoulder or stew meat, cut into 1-inch chunks |
| 1 pound carrots, cut into -inch chunks |
| 1 cup onions, coarsely chopped |
| 4 cups water |
| 1/4 cup Irish whiskey |
| 1 tablespoon salt |
| 1/2 teaspoon dried thyme leaves |
| 1/4 teaspoon black pepper, freshly ground |
| 4 dried lovage leaves or fresh celery leaves |
| 2 cups boiling potatoes, unpeeled, cut into 1-inch chunks |
| 3 tablespoons all-purpose flour |
| Mixed With |
| 1/2 cup water, until smooth |
| 2 tablespoons fresh parsley leaves, minced |
Directions:
- Place the lamb, carrots, and onions in a 4-quart pot. Add the water and whiskey and bring to a boil over medium heat, skimming off any foam.
- Add the salt, thyme, pepper, and lovage. Stir well, cover, reduce the heat to medium-low, and cook until the meat is tender when pierced with a fork, about 1 hour.
- Add the potatoes, cover, and cook for 30 minutes. Skim off any fat from the sauce. Restir the
- Add the potatoes, cover, and cook for 30 minutes. Skim off any fat from the sauce. Restir the flour-and-water mixture and stir into the stew, cooking until the sauce thickens. Adjust the seasoning and sprinkle with parsley leaves before serving.
| Course: | Soup |
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