IRISH STEW

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Irish Stew image

Provided by Barbara Kafka

Categories     dinner, main course

Time 45m

Yield 6 to 8 servings (makes 8 cups; 362 calories per cup)

Number Of Ingredients 10

2 pounds stewing lamb (neck or shoulder) with bones, cut into 1- or 2-inch chunks
3 medium-size carrots, scraped and cut into pieces about 2 by 1/4 by 1/4 inches
1/2 pound small white onions, peeled
1 pound small new potatoes, or 1 pound large potatoes cut in half or quartered
1/2 pound small turnips, scrubbed and cut into 8 wedges each
1 tablespoon kosher salt
Freshly ground black pepper to taste
1 1/2 cups water
1 cup peas (if they are frozen, place in a sieve under warm running water to defrost)
1/2 cup chopped fresh mint

Steps:

  • Place lamb in two layers around inside rim of an oval dish, about 10 by 8 by 3 inches. Mound carrots, onions, potatoes and turnips in center. Sprinkle with salt and pepper. Add water. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 20 minutes.
  • Remove from oven. Prick plastic with the tip of a sharp knife to release steam. Uncover dish carefully. Stir well, making sure any uncooked pieces of meat are on top. Stir in peas. Recover dish with a fresh piece of plastic. Cook at 100 percent power for 5 minutes.
  • Remove from oven. Prick plastic and remove. Stir in mint and serve immediately, or allow stew to mellow overnight and add mint after reheating from room temperature for 5 minutes. If you are reheating from the refrigerator, it will take 10 minutes.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 27 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 742 milligrams, Sugar 5 grams

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