IRISH STEW

Irish Stew image

Provided by Barbara Kafka

Time 45m

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

Number Of Ingredients 10

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Ingredients

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