Dublin Lamb Stew Recipe
Give me some of the other European dish and I will hate you, give me Dublin Lamb Stew and you have got a slave . The European Dublin Lamb Stew is a delight to serve and enjoy. If it is an impressive Side Dish that you require, then this dish is the answer. Trust me when I say, you have to try Dublin Lamb Stew.
Ingredients
4 tablespoons vegetable oil, divided
2 1/2 pounds boneless lamb, cut in chunks
Seasoned flour
1 medium onion, chopped
1/2 cup sliced celery
1/2 teaspoon poultry seasoning
1 teaspoon sugar
Salt and pepper
2 cups boiling water
6 carrots, cut in 1/2 inch chunks
8 small onions, peeled
4 medium potatoes, pared and quartered
1 package frozen green peas, partially thawed and broken apart
Directions
Heat large Browning Skillet in Radarange oven 4 1/2 minutes.
Add half the oil, and lamb chunks rolled in seasoned flour.
Cook in oven 1 1/2 minutes; turn meat over, cook 1 1/2 minutes more.
Put browned lamb in 4 quart covered casserole.
Wipe skillet out with paper towels.
Heat skillet in oven 2 1/2 minutes.
Add remaining oil and lamb chunks, and cook as before; add to casserole with browned lamb.
Cook chopped onion, celery, and seasonings in Browning Skillet 2 minutes, stir once.
Add to casserole with lamb, add boiling water, carrots and potatoes.
Cover, cook in oven 15 minutes, stirring after 1 1/2 minutes cooking.
Add partially thawed peas, cook 7 1/2 minutes more.
Let stand 10 minutes before serving.
Gravy may be thickened with flour or cornstarch, if desired.
Add color with a teaspoon of browning sauce if desired.
Add half the oil, and lamb chunks rolled in seasoned flour.
Cook in oven 1 1/2 minutes; turn meat over, cook 1 1/2 minutes more.
Put browned lamb in 4 quart covered casserole.
Wipe skillet out with paper towels.
Heat skillet in oven 2 1/2 minutes.
Add remaining oil and lamb chunks, and cook as before; add to casserole with browned lamb.
Cook chopped onion, celery, and seasonings in Browning Skillet 2 minutes, stir once.
Add to casserole with lamb, add boiling water, carrots and potatoes.
Cover, cook in oven 15 minutes, stirring after 1 1/2 minutes cooking.
Add partially thawed peas, cook 7 1/2 minutes more.
Let stand 10 minutes before serving.
Gravy may be thickened with flour or cornstarch, if desired.
Add color with a teaspoon of browning sauce if desired.
