Country Cork Stew (Irish)
- 8 Small lamb chops, thawed
- 1 tb Vegetable oil
- 2 cups Finely shredded cabbage
- 1 Large leek white
- 1 1/2 c Celery stalks, diced
- Chopped fresh parsley
- Salt and pepper
- Parsley, bay leaves
- 1 lb. Potatoes, 3 to 4 medium
- 1 Medium onion, chopped
- 12 Small white onions
- 1 1/2 c Peas
Season chops with salt and pepper. Heat oil in saucepan wide enough to
hold all chops in a single layer. Brown on both sides.
any melted fat and add enough water to cover chops. Bring to a boil and
add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
cheesecloth. Lower heat and simmer.
Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into small
pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white
onions and celery to chops and liquid.
Simmer 20 minutes then
add peas. Add a little more water if needed during cooking. Simmer 10
minutes more or until potatoes are tender. Correct seasoning. Garnish
with parsley and serve.
St Patrick's Day Recipes