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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 lb. potatoes, peeled and thinly sliced
Salt
Freshly ground pepper
1 lb. onions, thinly sliced
3 lb. stewing lamb, cut into cubes
1 qt. water or beef stock
Chopped fresh parsley for garnish
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Directions:
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Line the bottom of an enameled cast iron casserole with a layer of sliced potatoes. Season with salt and pepper. Add a layer of onions and seasonings, then a layer of lamb. Continue layering, seasoning each layer with salt and pepper. End with a layer of potatoes.
Pour in the water or stock and bring rapidly to a boil.
Skim the surface of the stew, then lower heat, cover and simmer until meat is tender, about 2 1/2 hours.
Sprinkle stew with fresh chopped parsley and serve from the casserole. Serves 6.
Larousse Treasury of Country Cooking
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