Irish Stew
by Editorial Staff
Not everyone loves lamb – it is believed that the meat is tough and has a peculiar aroma. But you just need to know the special subtleties of cooking lamb. In this recipe for Irish stew, the meat is stewed with herbs and vegetables for a long time – it turns out juicy, soft, and very tasty.
Ingredients
- Lamb shoulder – 1 kg
- Potatoes – 1 kg
- Carrots – 300 g (2 pcs.)
- Onions – 300 g (2 pcs.)
- Garlic – 4 cloves
- Fresh parsley – 1 bunch
- Fresh rosemary – 1 bunch
- Refined olive or sunflower oil – 3 tbsp
- Salt to taste
Directions
- Pre-washed and dried meat must be cleaned of bone and coarsely chopped.
- Peel and chop vegetables (carrots, onions, garlic). Remove the rosemary leaves from the twigs.
- In a deep skillet or skillet with high sides (or, like mine, in a saucepan with a thick bottom), fry the lamb in heated vegetable oil for 3 minutes on each side.
- Add chopped onions, garlic, carrots, rosemary leaves. Fry the lamb with vegetables for 5-7 minutes, stirring occasionally.
- Pour in 600 ml of boiling water, stir and bring to a boil. Season with salt and pepper to taste.
- Add the coarsely chopped potatoes, bring to a boil and cook the meat and potatoes over low heat, covered for 2 hours.
- Add 3-4 ice cubes to the Irish lamb stew and remove any fat and noise (foam) that have risen to the surface with a slotted spoon or spoon. Bring to a boil again, add the chopped parsley and divide the finished Irish stew into bowls.
Enjoy your meal!
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