Irish Lamb Stew Recipe
This Irish lamb stew is a flavorful meat stew cooked with vegetables. Herbed and spiced with garlic, the Irish lamb stew is filling and hearty and can be cooked with assorted vegetables of choice too.
Ingredients
2 pounds boned shoulder of Iamb
1 cup sliced raw potatoes
1/4 small head cabbage, shredded
2 leeks, sliced thin
2 medium onions, sliced
1 stalk celery, sliced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 bay leaf
1 clove garlic, crushed
1/4 teaspoon dried thyme
8 small onions
4 carrots
2 white turnips, quartered
1 pound green peas, shelled
Few sprigs parsley
Directions
Have meat cut into 2 inch cubes.
Arrange alternate layers of lamb and the mixed sliced vegetables in a casserole or baking dish.
Season with salt, pepper, bay leaf, garlic, and thyme.
Cover with water and bring to a boil on top of the stove.
Cover casserole, place in a preheated 350° oven, and bake for l 1/2 hours or until meat is tender.
Cook onions, carrots, turnips, and peas each separately until tender.
Drain.
Lift meat out of casserole onto a plate and keep it warm.
Strain liquid from stew and reserve.
Work vegetables (from stew) through a sieve, ricer, or in a blender, then combine with the strained liquid, the whole cooked vegetables, and the meat.
Taste and adjust seasoning.
Arrange alternate layers of lamb and the mixed sliced vegetables in a casserole or baking dish.
Season with salt, pepper, bay leaf, garlic, and thyme.
Cover with water and bring to a boil on top of the stove.
Cover casserole, place in a preheated 350° oven, and bake for l 1/2 hours or until meat is tender.
Cook onions, carrots, turnips, and peas each separately until tender.
Drain.
Lift meat out of casserole onto a plate and keep it warm.
Strain liquid from stew and reserve.
Work vegetables (from stew) through a sieve, ricer, or in a blender, then combine with the strained liquid, the whole cooked vegetables, and the meat.
Taste and adjust seasoning.
