Kategorie

Irish lamb stew

Name: Irish lamb stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 700 g lamb shoulder, cut into 4 cm pieces; 700 g waxy potatoes; 2 onions; 3 carrots; 750 ml lamb or beef stock; 2 bay leaves; 1 tbsp chopped parsley; 1 tsp salt; 1/2 tsp black pepper

Zusammenfassung

Editorially simplified adaptation of a public-domain recipe. Source

Preparation

Cut half the potatoes into 2 cm cubes and cut remaining potatoes into 4 cm pieces. Slice onions and cut carrots into thick rounds.
Put lamb, onions, small potato cubes, stock, bay leaves, salt and pepper in a heavy pot. Bring just to a simmer, then reduce heat until only a few bubbles rise.
Partly cover and cook for 60 minutes, stirring every 15 minutes. Add a little hot water if ingredients are no longer mostly covered.
Add larger potato pieces and carrots. Partly cover again and simmer 30 to 40 minutes, until lamb is tender and both sizes of potato are soft.
Press a few small potato cubes against the side of the pot to thicken the broth. Remove bay leaves, stir in parsley, taste for salt and serve hot.