Face snow with hearty lamb stew

February 10, 2010|By Julie Rothman | Special to The Baltimore Sun

Maria DeCesare of Westminster was in search of a good recipe for lamb stew. She had one from some years ago that she liked but has misplaced. Oddly, I did not receive any recipes from readers for lamb stew, but I thought it would be an easy thing to research on the Internet.

The recipe for Irish lamb stew on allrecipes.com sounded like one worth trying. It did not disappoint. While the preparation was somewhat labor-intensive, the result was a delicious and nourishing one-pot meal. I substituted a bottle of Guinness beer for the white wine, which gave the stew an extra richness, and also added a teaspoon each of dried rosemary and cinnamon. Try to make this stew at least a day before you want to serve it so all the flavors have a chance to marry.

Debbie Kobler of Sebastopol, Calif., is looking for two recipes. The first is for something she calls Hula Moon Pie, which had a graham-cracker crust with a filling of crushed pineapple and vanilla pudding, she thinks. The second is for what she calls the Lazy Lady Cake, which came from a cookbook she bought in 1978 that was a collaboration by the women who were at the U.S. Embassy in the Dominican Republic.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipe finder@baltsun.com. Letters may be edited for clarity.

Irish Lamb Stew

1 1/2 pounds thickly sliced bacon, diced

6 pounds boneless lamb shoulder, cut into 2-inch pieces

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup all-purpose flour

3 cloves garlic, minced

1 large onion, chopped

1/2 cup water

4 cups beef stock

2 teaspoons white sugar

4 cups diced carrots

2 large onions, cut into bite-size pieces

3 potatoes, quartered

1 teaspoon dried thyme

2 bay leaves

1 cup white wine

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside, reserving some of the fat for browning the lamb cubes. Put lamb, salt, pepper and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in skillet with bacon fat. Place meat into stockpot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to turn golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stockpot with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours. Add carrots, onions, potatoes, thyme, bay leaves and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Nutrition information
Per serving: 878 calories, 51 grams fat, 23 grams saturated fat, 26 grams carbohydrates, 73 grams protein, 3 grams fiber, 241 milligrams cholesterol, 1,013 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.

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