Post by marlaoh on Mar 17, 2004 7:43:01 GMT -6
Irish Lamb Soup
Prep: 10 min, Cook: 55 min.
1-1/2 tsp. olive oil
1/2 onion, coarsely chopped
3/4 lb. boneless lamb shoulder, cut into 3/4 inch cubes
3/4 cup beer
1/2 tsp. seasoned pepper
1-3/4 cups beef stock
1/2 package brown gravy mix
1-1/2 cups potatoes, cubed
1 cup carrots, thinly sliced
1 cup green cabbage, shredded
Heat oil in a nonreactive saucepan over medium high heat. Sauté onion 4-5 minutes until golden. Add lamb and sauté 4-5 minutes, stirring, until browned. Add beer and pepper. Reduce heat to low, cover and simmer 30 minutes. Stir in stock and gravy mix. Add potatoes and carrots, cover and simmer 15 minutes or until vegetables are tender. Stir in cabbage and cook 3 minutes, just until cabbage turns bright green.
Prep: 10 min, Cook: 55 min.
1-1/2 tsp. olive oil
1/2 onion, coarsely chopped
3/4 lb. boneless lamb shoulder, cut into 3/4 inch cubes
3/4 cup beer
1/2 tsp. seasoned pepper
1-3/4 cups beef stock
1/2 package brown gravy mix
1-1/2 cups potatoes, cubed
1 cup carrots, thinly sliced
1 cup green cabbage, shredded
Heat oil in a nonreactive saucepan over medium high heat. Sauté onion 4-5 minutes until golden. Add lamb and sauté 4-5 minutes, stirring, until browned. Add beer and pepper. Reduce heat to low, cover and simmer 30 minutes. Stir in stock and gravy mix. Add potatoes and carrots, cover and simmer 15 minutes or until vegetables are tender. Stir in cabbage and cook 3 minutes, just until cabbage turns bright green.