Irish Stew

2 ¾ lb boneless lamb chops

(2 lbs lamb & ¾ lb stew beef chunks

1 Tbs vegetable oil

3 large onions

4 large carrots

3 ¾ C water

4 large potatoes, unpeeled and cut into chunks

1 large fresh spring of thyme

1 Tbs butter

1 Tbs fresh parsely, chopped

Salt

Freshly ground black pepper

Trim any fat from the lamb. Heat the oil in a flameproof casserole/pot and brown the lamb on high heat. Remove meat from pan

Quarter the onions. Add to the pot with the carrots and cook for five minutes, until the onions are browned. Return meat to the pot with water. Bring to a boil, reduce the heat, cover and simmer for 1 hour.

Add the potatoes to the pot and cook for another 45 minutes. Add the thyme then cook for 15 minutes longer.

Leave the stew to settle for a few minutes. Remove the fat from the liquid with a ladle, and pour off the liquid into a clear sauce pan. Stir in butter and parsley. Season well with salt and pepper then pour back into the pot. Serve.

Alteration: I don’t like my onions so big so I cut them into 8 chunks.

Lamb "Korma"

I am not an Indian food expert - although I do love to cook and eat it! My problem lies in terminology: Based on several Wikipedia articles, I'm pretty sure that a "saag" always contains spinach, "vindaloo" is marinated in wine or vinegar, and "tandoori" is roasted in a clay oven, "keema" is made with ground meat, and "korma" is made with stew meat - although I'd appreciate any correction by someone who has actual first-hand knowledge of Indian culture and cuisine. One thing I do know for sure: the following recipe is tasty. Even if it isn't "real" Indian food, it is at least Indian-inspired, and for that I thank my subcontinental friends.

Ingredients:

• 3 tablespoons oil, divided
• 2 pounds lamb stew meat (or lamb chops that have been cut off the bone and cut into 2-inch cubes, or you could use beef stew meat like chuck)
• 1 large onion, chopped
• kosher salt
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 tablespoons garam masala (an Indian spice mixture containing cumin, coriander, cardamom, pepper, and cinnamon)
• 1/2 teaspoon red chili flakes (for medium heat) or cayenne pepper (hot), optional
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup plain yogurt
• 1 cup half-and-half or milk
• 1 15-ounce can garbanzo beans, rinsed and drained
• 2 tablespoons lemon juice

Directions

Lightly salt the meat and toss in two tablespoons of the oil. Working in batches, quickly brown the meat in a large skillet over high heat (do not crowd the pan). Reduce the heat to medium. Add one tablespoon oil and sweat the onion with a pinch of salt for 3-5 minutes, until the onion is softened. Add the garam masala, chili flakes, garlic, and ginger and cook for 1 more minute. Add the meat (and any collected juices), sweet potatoes, beans, half-and-half and yogurt. Bring to a simmer, cover, and cook on low heat for 20 minutes, or until the potatoes are cooked. Season with salt and pepper to taste, add lemon juice, and simmer for another 2-3 minutes. Serve over rice or pita bread.