Bitsys Kitchen. Irish Stew

Irish Stew
You can remove the fat easily from this stew if you prepare it the day before; cover and refrigerate. The fat will congeal on the surface when cold so you can easily spoon it off before you reheat the stew.
2 lb. boneless lamb neck or shoulder 6 med. potatoes (2 pounds), cut into 1/2 inch slices 3 medium onions, sliced	2 teaspoons salt 1/4 teaspoon pepper 2 cups water Chopped fresh parsley

Trim fat from lamb; cut lamb into 1 inch cubes. Layer half each of the lamb, potatoes and onions in Dutch oven; sprinkle with half each of the salt and pepper. Repeat. Add water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 to 2 hours or until lamb is tender. Skim fat from broth. Sprinkle stew with parsley. Serve in bowls with pickled red cabbage if desired.
Makes 6 servings.

1 Serving: 265 Calories; (65 calories from fat); 7 g fat (2 g saturated); 70 mg cholesterol; 850 mg sodium; 29 g carbohydrate; (3 g dietary fiber); 24 g protein..