Light Irish Lamb Stew Like Clifford's 6pts

Directions

1. 1. Trim the lamb well; separate lamb from bones (keep the bones); dice the meat. Place the lamb and bones in a large pot. Cover with cool water and bring to the boil. Drain and rinse the lamb. (Skip the blanching if you want a heartier, darker stew.)
2. 2. Place lamb in a clean wide pot. Add in the bones to the pot. Cover with approx. 4 c. water. Add in the vegetables, except the cabbage. Season.
3. 3. Add in a little water if you want more sauce. Cover the pot and cook gently for approximately one hour, or possibly till the meat is tender. Then remove the bones from the pot.
4. 4. To finish the sauce, remove about 1 c. of the liquid and vegetables from the pot. Process this with the measure of buttermilk and return to the pot with the finely shredded cabbage. Add in the Worcester sauce (sparingly). Simmer for 5 min, or possibly till cabbage is wilted and heated through. Check the seasoning. Add in the parsley and serve in deep plates.
5. MODIFICATIONS: Recipe used twice as much lamb and specified shoulder. We replace cream with buttermilk.
6. VARIATION: Cook the lamb and vegetables with some beer (1/4 to 1/2 c. Irish stout) and the rest water or possibly broth.
7. TIP: reheats well.
8. NOTES : REVIEW - No oil or possibly butter! Just the meat and vegetables - so the stew is light; mild; pale. Lamb and buttermilk carry the dish. Carrots and the bit of Worcester add in color. Blanching away the fat that would foam and darken the gravy is half the trick. No sauteing is the other half. Satisfying with an oaty scone. http://home.earthlink.net/ kitpath/