2015年4月2日 星期四

愛爾蘭羊肉爐

這是今年St. Patrick day  當天按 紐約時報這個食譜 做來吃的,味道清爽但豐富,適合冬夜享用,如果你要在岡山開深夜食堂,這個燉菜是必備的一品。我知道台灣現在頗熱了,但對於一個即使是在亞熱帶的夏天,羊肉爐店依舊開著冷氣生意興隆的國家來說,應該不成問題。

原版的愛爾蘭燉羊肉用的是Mutton,也就是成羊的羊肉,味道比較紮實渾厚,美國市場多半只有lamb (一歲以下的羊),文章/食譜作者David Tanis 說也還可以,但我想在台灣的話,應該就不難買到mutton了吧,倘若買到的是帶皮、帶骨的土羊肉那就更讚了--- 這正是家母一直催促我把這個食譜寫下來的原因,上週回雲林掃墓時,他們特別囑咐伯母在斗六訂了現宰土羊,掃完墓回來就等著要試做這道菜,可謂人神貢份。



材料:

三磅(約1.3 公斤)的羊肉,羊肩排,或帶皮羊肉,切成大約5公分立方的塊狀
鹽和胡椒
4匙沙拉油(愛爾蘭應該沒有在用橄欖油)
六顆洋蔥,切塊
六根胡蘿蔔,也可以混合一點白的,切成約食指的長度 
4杯高湯(雞、小牛肉、牛或羊高湯皆可),沒有的話用清水,或高湯兌水亦可
一株百里香
 與羊肉等量的馬菱薯,去皮切成約五公分厚的片狀

作法 

如果是用烤箱的話,先預熱180度

1,羊肉用紙巾拍乾,撒鹽與胡椒調味,在深鐵鍋裡放油,中火加熱,分批(每一塊肉之間要有至少本身大小一半的空間)將羊肉上色煎香

2,將肉取出放碗公裡備用。下洋蔥與紅蘿蔔到煎羊肉的鍋裡,下鹽和胡椒,翻炒上色,約五分鐘

3,把肉放回鐵鍋中,加高湯,煮到開始要沸騰,加入百里香,然後把馬菱薯片平鋪在羊肉們上面,馬菱薯無須完全浸在湯裡,撒點鹽與胡椒。

4,蓋上鐵鍋,送進烤箱烤約一小時,直到羊肉燉透。或者在爐子上加蓋、以小火慢燉。

3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)
Salt and pepper
4 tablespoons vegetable oil
2 pounds onions (about 6 medium), cut in wedges
1 pound carrots (about 6 medium), cut in 3-inch lengths
4 cups chicken, veal or beef broth (or water)
1 large sprig thyme
3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices


REPARATION
Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.

Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.

Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.

Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.

Alternatively, cook stew on stovetop instead of baking; keep covered at a gentle simmer for about 1 hour. For a thicker stew, crush a few of the potatoes from the stew and simmer in broth, or thicken with a slurry of flour and water (about 4 tablespoons flour).

1 則留言:

sonny 提到...

感謝分享
不過印象中台灣山羊肉的騷味似乎比外國羊重了點 曾經有人教我用羊肉重量1%的75%~80%濃度黑巧克力入鍋同燒以去腥羶味