Singin' in the Rain: Gene Kelly's Real Irish Lamb Stew

adapted from Celebrity Cooks, compiled by Johna Blinn

Serves 6-8

3 pounds lean boneless lamb (shoulder or leg), cut in 1½” cubes

1 tablespoon vegetable oil

3 cups water (approximate – enough to cover meat)

2 onions, sliced (about 3 cups)

2 teaspoons salt

1/4 teaspoon black pepper

1 bay leaf

2 turnips, peeled and cut in large pieces (about 15-16 ounces)

6 carrots, peeled and cut in chunks (about 12 ounces)

3 cups potatoes, peeled and diced (about 1 1/2 pounds)

2 tablespoons fresh parsley, minced

salt and pepper to taste

for serving:

prepared white horseradish sauce

dark or crusty bread & butter

Sprinkle lamb cubes with salt and pepper then brown meat on all sides in oil in large skillet. Remove from heat and add enough water to cover meat.

Return to medium heat. Add onion, salt and pepper, and bay leaf. Cover and simmer until meat is tender, about 1 1/2 hours.

Add remaining vegetables, cover and cook until vegetables are tender, about 35 minutes. Remove cover during the last 15 minutes of cooking to reduce stock. Adjust seasonings to taste.

To serve, spoon lamb and vegetables into bowls. Spoon juice over and as Mr. Kelly suggests, “For a touch of the 'green,' garnish with parsley.” Serve with prepared horseradish and slabs of dark or crusty white bread and butter.

Original Post Found Here: http://chef-du-cinema.blogspot.com/2012/02/class-singin-in-rain.html

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