Lamb and Potato Stew

_________________________________________________

                            FOOD FUNNY
_________________________________________________

We haven't had a good groaner in a while, and assuming that
"good groaner" isn't an oxymoron, here's one from Rosemary Zwick:

Nick's Cafe was having a bad year. So, to boost profits, Nick
decided to sell small packets of coffee which he introduced
as Nick's 100% Gourmet Ground. To cut cost, he included
chicory and was sure that no-one would notice. Sam came
by one day and bought some. After drinking the brew, he was
hospitalized due to a severe reaction to chicory. Once recovered,
Sam went to see his lawyer. After telling his story, the lawyer
asked him if he still had the remains of the coffee. But alas,
Sam did not. The lawyer refused to represent Sam as they
didn't have the grounds for a good legal case.

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

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.
Serves 4 to 6.
Received on Mon Oct 4 08:54:53 2010