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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes. | 2. Strain drippings and return to Dutch oven; heat over medium high heat. | 3. Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side. | 4. Transfer to large bowl using slotted spoon. | 5. Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes. | 6. Return lamb to pan, spooning vegetables on top; add stock. | 7. Reduce heat, cover and simmer gently 1 hour. | 8. Add quartered potatoes, pushing into liquid. | 9. Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes. | 10. Drain liquid from pan into large heavy skillet; degrease cooking liquid. | 11. Boil until reduced by half, about 15 minutes; return to stew. | 12. Mix in 2 tablespoons parsley and season to taste with salt and pepper. | 13. Ladle stew onto heated platter, sprinkle with remaining parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb neck	3		trimmed reserved	-	-	-	-
onion	4		sliced	176.0	41.096000000000004	4.84	0.44
onion	1		chopped	176.0	41.096000000000004	4.84	0.44
carrot	1	lb	peeled quartered	185.9731	43.4542	4.2184	1.0886
potato	1	lb	peeled sliced quartered boiling	349.2665	79.3334	9.2987	0.4082
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584
parsley	4	tablespoons	minced	5.472	0.9622	0.4514	0.1201
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.