Recipe for the Month of March 2003
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Grandma Kelly’s Lamb Stew
Courtesy of Gourmet Magic
Growing up in our home, St. Patrick’s Day was not complete without Corned Beef & Cabbage and Grandma Kelly’s Lamb Stew. She didn’t have a detailed recipe, just a list of ingredients. It took some experimenting but we were finally able to recreate her famous family stew. There’s no need to wait until St. Patrick’s Day – It’s great comfort food at any time!
Ingredients:
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5 pounds of lamb, trimmed of excess fat and cubed
TO MAKE STEW:
Dredge the lamb cubes in the seasoned flour. Sauté in oil until browned on all sides. Add stock to cover completely and simmer for 1 hour.
Add vegetables and season with salt and pepper
Add the Urban Accents Lamb & Veggie Rub if desired
Add additional stock so that the lamb and veggies are completely covered.
Simmer for 30 minutes.
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2 ˝ cups flour, seasoned with salt and pepper
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6 oz. vegetable oil
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2 cloves of garlic, minced
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Stock as needed – Beef or Vegetable or a combination of both
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2 large potatoes, cubed
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1 ˝ pounds of carrots – thickly sliced
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12 oz. whole pearl onions
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2 Boxes of frozen peas, no sauce or butter added
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Salt and Pepper to taste
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A healthy pinch of Urban Accents Lamb & Veggie Rub – Optional but it adds great flavor
At this point, the stew is ready to serve. If you like a thick stew as we do:
Bring the stew to a boil and slowly add some instant mashed potato flakes while stirring until the consistency is to your liking. If it becomes too thick, just add some more broth. This is a good tip for thickening any soup or stew!