irish mutton soup recipe


675g thickly sliced bacon, diced
2.75kg boneless lamb shoulder, cut into 5cm pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
50g plain flour
3 cloves garlic, minced
1 large onion, chopped
120ml water
1 litre beef stock
2 teaspoons caster sugar
500g diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
250ml white wine


1. Point bacon beneath a large, strong frying pan. Cook more than moderate high heat until eventually evenly green. Decline and put aside.

2. Put lamb, salt, pepper and then flour beneath heavy mixing batch. Toss for you to coat lamb evenly. Green lamb beneath frying pan with bacon oil.

3. Point lamb through stock vault (leave 4 tablespoons regarding oil on frying pan). Bring the garlic and onion as well as saute right up until onion opens that ared golden. Deglaze frying pan with 120ml mineral water as well as leave both the garlic-onion mixture to the stock vault on bacon, beef stock and also sugar. Handles and simmer on 1 1/2 several hours.

4. Leave carrots, onions, potatoes, thyme, bay departs and wine to vault. Lose energy and also simmer covered on 20 moments right up until vegetables are soft.


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