Recipes > Meat > Lamb > Irish Stew

Irish Stew


  • 1 1/2 pounds of lamb
  • 1 quart of potatoes cut in small dice
  • 1/2 cup of carrots
  • 3 onions
  • salt
  • pepper
  • 2 tablespoons of flour
  • dumplings


Cut lamb into small pieces. Dredge each piece of meat in flour. Brown in the frying-pan. Put in kettle, cover with water and cook slowly one hour or until tender. Add potatoes, carrots and onions, after cooking thirty minutes. Season with salt, pepper, and thicken with flour moistened in enough cold water to form a smooth paste. Serve with dumplings.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus