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Irish Lamb Stew
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A delicious change of pace from the regular beef stew.
|4 lbs. leg of lamb, (cut into 1 1/2" cubes)|
|2 tablespoons butter|
|1 tablespoon vegetable oil|
|2 cups water|
|1 cup chicken broth|
|Salt, (to taste)|
|1/4 teaspoon thyme, (crushed)|
|1/4 teaspoon pepper|
|2 cloves garlic, (mashed & minced)|
|4 potatoes, (quartered)|
|8 white onions, (peeled)|
|16 oz. carrots|
|8 oz. mushrooms, (fresh,sliced)|
|1 cup milk|
|1/3 cup flour|
- Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven. Add water, broth, and seasonings; cover and simmer for 1 hour.
- Remove surface fat.
- Add potatoes and onion; simmer, covered, until vegetables are tender. (15-20 minutes)
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