This recipe is taken from the 1980 Milk Calendar. As winter draws on, a rich stew, cooked slowly on the back burner is an ideal dish to serve the family for dinner. The Irish were simmering this stew over peat fires for centuries before it was brought to Canada. The recipe calls for lamb, long a favourite in Ireland and fast gaining popularity over here.
- Prep: 30 min
- Cooking: 1 h 45 - 2 h 15
- 1 1/2 lbs (675 g) stewing lamb cut in bite size pieces
- 2 garlic cloves minced
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) celery seeds
- 1 tsp (5 mL) dried rosemary
- 3 cups (750 mL) water
- 6 medium carrots peeled and quartered
- 4 potatoes peeled and quartered
- 3 medium onions peeled and quartered
- 1/4 cup (60 mL) all-purpose flour
- 1 1/4 cups (310 mL) Milk
- 1 tsp (5 mL) Worcestershire sauce
Combine lamb, garlic, salt, celery seeds, rosemary and water in a large saucepan. Cover and simmer 1 to 1 1/2 hours. Add carrots, potatoes and onions and simmer an additional 25 to 30 min or until vegetables are tender.
Smoothly combine flour, milk and Worcestershire sauce. Stir into meat mixture. Cook, stirring constantly until mixture comes to the boil and thickens.
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Top 5 Nutrients
|Calcium:||9 % / 103 mg|
|Vitamin B12:||113 %|
|Vitamin C:||45 %|