Traditional Irish Lamb Stew

Sun, 13 March 2022

Chef: Dean Diplock


INGREDIENTS
(Serves 6-8)

1.5kg Lamb Shoulder, thick cut Cubes
2 tbsp. Lard/Lamb dripping/Butter
3 large Onion, medium diced
2 tbsp. Vegetable Oil
2 sticks Celery, medium diced
5 Carrots peeled and chunky cut
1/2 stalk Leeks, halved and sliced roughly
1/4 bunch Flat Leaf Parsley, Chopped
4 Medium, Very Floury potatoes (Kers Pink or Golden Wonder) peeled and small dice
8 Medium waxy or baby potatoes, peeled and thick diced
2 litre Chicken Stock/Lamb Stock
2 Chicken/Lamb Bouillon cube
1 Bouquet Garni - Bay leaf, parsley stalks, thyme
Salt
Pepper

METHOD

- Heat the oven to 180C (160C fan)/350F/gas 4
- Heat the oil in a large oven proof pot with a lid over a medium flame and sweat the onions until soft and golden, but not browned
- Remove the onions and brown the lamb in stages so as not to over crowd the pot and remove from the pot & place into a bowl.
- Return the onions to the pot, top them with the floury potatoes & browned lamb. Add enough stock to cover the meat, bouillon cubes & bouquet garni
- Place the lid on the pot and bake in the oven for about an hour to an hour and a half or until the meat is 3/4 cooked.
- In a separate pan, add the lard, leeks, carrots, celery & sweat for 5 minutes, then combine with the meat. Stir to incorporate everything.
- Add the waxy potatoes & remaining stock & place back into the oven with the lid ajar for a further half hour or until the meat is soft and the waxt potatoes are cooked
- Finally, to serve, skim off any excess fat from the sauce, add the chopped parsley, season to taste and stir well to break up the fluffy potatoes & thicken the sauce.
- Serve with homemade brown bread.