Subject: Lamb and Potato Stew
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 26 2002 - 06:47:22 EDT
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FOOD FUNNY
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Thanks to reader Donna Fritz for this true food funny:
When our two finicky nieces, ages 5 and 7 came to spend the weekend
with us one summer, I have to admit that I was not looking forward to
the usual mealtime chant, "I don't like that" or "My mommy doesn't
make me eat vegetables." I was determined to show them that it wasn't
that they really disliked as many foods as they claimed, rather they
were simply afraid to try them.
We decided to prepare baby back pork ribs, one of our summer barbecue
favorites and as I was getting the ribs ready in the kitchen for the
barbecue grill, I asked my nieces if they'd ever had ribs. They
quickly announced that they "don't like those things." The older of
the 2 girls then asked what kind of meat were the "baby ribs" so I
launched into the following story: "Well, these are really special
ribs. You see these are baby YAK ribs and your Uncle made
arrangements with someone who sent us these ribs all the way from
Argentina on an airplane and then a special truck and then we had to
hurry to this special market where they were waiting for us to pick up
the package of baby YAK ribs." They both just looked at me and I
thought there was no way they'd bought my outrageous story. I even
worried that I'd probably permanently damaged them with images of
little baby yaks lying all over the countryside of Argentina. All of
a sudden my 5-year-old niece said, "Oh, baby YAK ribs... we thought
you said baby BACK ribs... we don't like those, but these other kind
sound pretty good."
That evening they each ate about 6-7 ribs (prior to that day, they
REFUSED to eat ribs) along with everything else they were served and
kept asking if we had anymore of the "special" ribs. When they went
back home, we warned mom and dad about the baby YAK ribs and mom and
dad kept our little secret for years. It wasn't until both girls were
in junior high school that they learned the "truth" about their
favorite baby YAK ribs!
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TODAY'S RECIPE
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There are hundreds of recipes for lamb stew similar to this one, and
many readers might recognize it as a variation on the old-fashioned
Irish stew. Feel free to add carrots, turnips, wedges of cabbage, or
whatever sounds good to you along with the second addition of
potatoes.
Lamb and Potato Stew
3 lbs (1.35 Kg) potatoes, peeled and cut into
1/2-inch (1 cm) slices
2 lbs (900 g) boneless lamb shoulder, cut into
2-inch (5 cm) cubes
2 - 3 onions, sliced
Salt and freshly ground pepper to taste
2 - 3 cups (750 ml) water, red wine, beef, chicken,
or vegetable stock, or any combination of these
1 cup (250 ml) chopped fresh parsley
Set half the potatoes aside in a pot of water. Combine the remaining
potatoes, lamb, onions, salt, pepper and 2 cups (500 ml) of the liquid
in a large pot. Cover and bring to a boil over high heat. Reduce the
heat and simmer covered for 1 hour. Add the reserved potatoes and
additional liquid if the mixture is dry. Simmer covered until the
second batch of potatoes is tender, 30 to 45 minutes.
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