*  Exported from  MasterCook  *

                         Brittingham's Irish Stew

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Stews                            Irish
                Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Lamb -- cubed shoulder
   8      medium        Potatoes -- sliced/unpeeled
   3                    Spanish onions -- sliced
   2      tablespoons   Chopped fresh parsley
   1      tablespoon    Chopped fresh thyme or
   1      teaspoon      Dried thyme
                        Salt and pepper to taste
   2      cups          Water

Using a sharp knife, trim excess fat from meat. Put a layer of sliced potatoes into large stew pot, followed by layer of onions, and then a layer of the cubed meat, sprinkling parsley, thyme, and salt and pepper between the layers. Continue layering and sprinkling, ending with a layer of potatoes on top.
Add water to pot, cover the pot and bring contents to a boil. Turn down heat, and gently simmer until meat is quite tender, about 1 1/2 hours. You may have to stir from time to time and add a little water to keep liquid level up. Be careful not to overdo it, however. Irish stew is thick and should not drown in it's own broth.
Makes 4 to 6 servings.

 Source:  Brittingham's Pub; as reprinted in the Philly Inquirer.


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