Be the first to Irish stew with lamb, onions, potatoes, tomatoes, and chiles gets a shot of flavor from whiskey. It is an interesting and tasty fusion of Irish and Latin cuisines. You may substitute beef for the lamb, if you must.
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
- 1/2 cup olive oil
- 2 Tablespoons chopped garlic
- 2 cups chopped Spanish onions
- 2 fresh jalapenos, sliced
- 1/2 Tablespoon salt
- 1 Tablespoon black pepper
- 1 Tablespoon oregano
- 1 pound lamb stew meat, cut into 1/2 inch cubes
- 2 shots Jameson Irish whiskey
- 8 new potatoes, cut into bite-size pieces
- 4 cups chopped green chiles
- 2 cups chopped tomatoes
- 8 cups beef broth
Preparation:
Saute garlic, onions, and jalapenos in the olive oil. Add the salt, black pepper, and oregano. Cook until the onions are clear, about 10 minutes.
Add the lamb and brown for 10 minutes more. Add the whiskey and potatoes. Stir for another 10 minutes. Add the green chiles and tomatoes. Stir until all the ingredients are mixed together and warmed through.
Add the beef broth and simmer for 1 -1/2 hrs.
Serve the stew with hot flour tortillas.
Yield: 6 to 8 servings
Recipe Source: Barbara Nevins, Southwest Cafe, Ridgefield, Connecticut
Reprinted with permission.
Add the lamb and brown for 10 minutes more. Add the whiskey and potatoes. Stir for another 10 minutes. Add the green chiles and tomatoes. Stir until all the ingredients are mixed together and warmed through.
Add the beef broth and simmer for 1 -1/2 hrs.
Serve the stew with hot flour tortillas.
Yield: 6 to 8 servings
Recipe Source: Barbara Nevins, Southwest Cafe, Ridgefield, Connecticut
Reprinted with permission.
