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Traditional Irish Lamb Stew

Sun, 17 March 2019

Traditional Irish Lamb Stew

RECIPE:

 

(serves 4-6)

 

Ingredients:

750g of Lamb Shoulder, cut into half inch dice

4 Carrots, peeled and cut into chunks

1 Onion, chopped

4 Sticks of Celery, cut into chunks

6 good sized Potatoes, peeled and cut into large bit size pieces

1 Leek, sliced into 1 cm pieces

A glug of rapeseed oil

Salt and pepper

500mls of Lamb Stock (water or chicken stock will suffice if you don't have lamb stock)

1 sprig of Thyme

2 Bay Leaves

Fresh Parsley, chopped

 

 

Method:

1.  Place the oil in a large casserole or oven proof pot

2.  Brown the meat over a high temperature and remove to a bowl

3.  Reduce the heat and add the vegetables with a pinch of salt

4.  Pop the lid on and allow to sweat for 5-10 minutes, stirring every now and then

5.  Put the meat back in and add the stock, thyme and bay leaf

6.  Add the potatoes to the stew halfway through the cooking

7.  Cook in an oven preheated to 160 degrees celsius, 150 fan or gas mark 3 for 2.5 to 3 hours or until the meat is meltingly tender

8.  Sprinkle generously with the fresh parsley and serve

 

 

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