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Catch ‘em & Cook ‘em: Little Irish Lamb Stew

September 28, 2016
By Capt. Dick May , Pine Island Eagle


2 Tbsp flour

1/8 tsp pepper

1 1/2 Lbs lamb cut into 2-inch pieces

2 Tbsp fat

1/4 tsp dill seeds

3 C water

8 small onions

3 carrots cut into 1-inch slices

2 potatoes peeled and cubed

1/2 C light cream

1 Tbsp flour

How to:

1. Mix flour, salt and pepper. Roll meat in mixture and brown in hot fat.

2. Add dill and water

3. Cover and simmer for 1 1/2 hours

4. Add onions, carrots and potatoes

5. Cover and cook for 25 minutes or until vegetables are tender

6. Combine cream and flour, stirring until smooth

7. Blend into the meat mixture and cook until thickened, stirring to avoid lumping

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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