Ireland Lamb Stew

Name: Ireland Lamb Stew
Ingredients: 3 to 3 1/2 pounds boneless lamb; 2 1/2 teaspoons salt; 1/4 teaspoon pepper; 3 cups water; 3 potatoes, peeled and cubed; 2 onions, coarsely chopped; 3 chicken-flavored bouillon cubes; 1 bay leaf, crushed; 1/4 teaspoon ground allspice; 1/4 teaspoon garlic salt; 1 ( 10-ounce) package frozen English peas, thawed

11 ingredients

2 steps

Ingredients

3 to 3 1/2 pounds boneless lamb
2 1/2 teaspoons salt
1/4 teaspoon pepper
3 cups water
3 potatoes, peeled and cubed
2 onions, coarsely chopped
3 chicken-flavored bouillon cubes
1 bay leaf, crushed
1/4 teaspoon ground allspice
1/4 teaspoon garlic salt
1 ( 10-ounce) package frozen English peas, thawed

Directions

1

Remove fell (tissue-like covering) from lamb; cut meat into 1 1/2-inch cubes. Combine lamb, salt, pepper, and water in a large Dutch oven. Bring to a boil and cover; reduce heat and simmer 20 minutes.
2

Add remaining ingredients except peas; cover and simmer 1 hour or until potatoes are tender. Add peas, stirring gently; cook until thoroughly heated. Remove bay leaf before serving.