Recipe Categories
Soup & Stews
Lamb Stew
2
pounds large red potatoes, peeled and sliced into rounds
2 medium yellow onions, peeled and coarsely chopped
pounds lamb sirloin, trimmed of fat and cut into 1-inch pieces
salt and fresh ground black pepper
2 sprigs fresh thyme, stems removed
4 sprigs fresh parsley, chopped
3 cups water
Preheat
the oven to 325 degrees F. In a casserole or Dutch oven, arrange the lamb,
potatoes and onions in layers. Season each layer with salt and pepper. Finish
with a top layer of potatoes. Sprinkle the fresh herbs on top and pour in the
water. Cover the casserole and cook for 2 to 2 1/2 hours, until the meat is
tender and the sauce is thickened. Serve.
If
you think education is expensive, try ignorance.
-
Derek Bok