Съставките за ирландска задуша са наслоени в тежък съд и са бавно приготвени във фурната, което позволява агнешкото и картофите да се изгладят и вкусовете да се задълбочават и смесват. Най-хубавата част е, че можете да се отдалечите от задушаващия се саксия и да се върнете два часа по-късно, за да се насладите на ястие.
Източник: Марта Стюарт Ливинг, март 2004 г.
Дози
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инструкции
Бележките на готвача
Тежък пот с плътно прилягащ капак работи най-добре, не повдигайте капака или не разбърквайте готвене: Колкото повече топлина и влага има, толкова по-търпеливи ще бъдат резултатите.
This text is written in Bulgarian and talks about the ingredients and preparation of Irish stew. The author explains that the ingredients are layered in a heavy pot and slowly cooked in the oven, allowing the lamb and potatoes to soften and the flavors to deepen and blend. The best part is that you can step away from the simmering pot and return two hours later to enjoy the dish. The recipe includes Yukon gold potatoes, onions, lamb shoulder, salt, pepper, fresh marjoram, lamb or low-sodium chicken broth, and parsley. The instructions are to slice the potatoes and onions, layer them in the pot with the lamb, season with salt, pepper, and marjoram, add broth and water, cover tightly, and bake for two hours without stirring. The chefs notes advise using a heavy pot with a tight-fitting lid and not lifting the lid or stirring during cooking for best results.
27.04.2023 @ 05:32
This text is written in Bulgarian and talks about the ingredients and preparation of Irish stew. The author explains that the ingredients are layered in a heavy pot and slowly cooked in the oven, allowing the lamb and potatoes to soften and the flavors to deepen and blend. The best part is that you can step away from the simmering pot and return two hours later to enjoy the dish. The recipe includes Yukon gold potatoes, onions, lamb shoulder, salt, pepper, fresh marjoram, lamb or low-sodium chicken broth, and parsley. The instructions are to slice the potatoes and onions, layer them in the pot with the lamb, season with salt, pepper, and marjoram, add broth and water, cover tightly, and bake for two hours without stirring. The chefs notes advise using a heavy pot with a tight-fitting lid and not lifting the lid or stirring during cooking for best results.