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700g lamb chunks pinch of salt 2 large onions peeled and thinly sliced 3 large potatoes peeled and cut into chunks 2 parsnips peeled and cut into chunks 1 swede peeled and cut into chunks 3 large carrots peeled and cut into chunks 2leeks trimmed and sliced black pepper 4tbsps parsley
Directions:
Put the lamb into a large saucepan,cover with a cold water and bring to boil.Add a generous pinch of salt.Simmer gently for an hour and a half,then set aside to cool completely,preferably overnight.
The next day,skim the fat off the surface of the lamb liquid and discard.Return the saucepan to the heat and bring back to the boil.Simmer for 5 minutes.Add the onions,potatoes,parsnips,swede and carrots and return to the boil.Reduce the heat ,cover and cook for about 20 minutes,stirring occasionally.
Add the leeks and season to taste with salt and pepper.Cook for a further 10 minutes,or until all the vegetables are tender.
Adjust the stew with salt and pepper to taste and stir in the parsley,then serve immediately with some crusty bread
Lamb Stew (2)
Ingredients:
700g lamb chunks
pinch of salt
2 large onions peeled and thinly sliced
3 large potatoes peeled and cut into chunks
2 parsnips peeled and cut into chunks
1 swede peeled and cut into chunks
3 large carrots peeled and cut into chunks
2leeks trimmed and sliced
black pepper
4tbsps parsley
Directions:
Put the lamb into a large saucepan,cover with a cold water and
bring to boil.Add a generous pinch of salt.Simmer gently for
an hour and a half,then set aside to cool completely,preferably
overnight.
The next day,skim the fat off the surface of the lamb liquid and
discard.Return the saucepan to the heat and bring back to the
boil.Simmer for 5 minutes.Add the onions,potatoes,parsnips,swede
and carrots and return to the boil.Reduce the heat ,cover and cook
for about 20 minutes,stirring occasionally.
Add the leeks and season to taste with salt and pepper.Cook for
a further 10 minutes,or until all the vegetables are tender.
Adjust the stew with salt and pepper to taste and stir in the
parsley,then serve immediately with some crusty bread