Irish lamb stew
By VicentaLakin
The first pot of lamb stew since the fall, with freshly removed lamb leg meat with a wide variety of root bronchies, with a very good Bouquet Garni fragrance. The meat has to be soft and sweet, and each root has to have its own taste and taste. It's late, let's warm the pot
Recipe Recommendations
- mutton
- beef stock 1 can of
- spice bundle 1 branch
- small onions 10 capsules
- potatoes 450 grams
- celery stem 2 pieces
- carrots 250 grams
- green radish 250 grams
- parsley a
- salt appropriate amount
- Ground white pepper appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Irish lamb stew
1
Preparation materials
2
Slice, potatoes, carrots, piece of lamb, with salt and pepper, little onions to peel off the skin
3
Packed together and bound together with celery, fragrances, fragrances, onions
4
Made of spice beams
5
Heated beef soup in the pot to boil, and put lamb in the soup pot for use
6
Pour soup into a pot of lamb, reheat it to boil it down, and continue to boil it for about an hour, leaving it at the end
7
The onions, sacrileges, carrots, potatoes and spices were then put in the pot, reheated to a minimum of boiling, tasted with salt and pepper and continued to cook for 35 minutes until the carrots tasted soft
8
You can eat it with salt and pepper, and then you can put it in the celery