The Granary Foodstore Irish Lamb Stew
During these cold winter days, is there anything more comforting than a big bowl of Irish Lamb Stew. This recipe is popular with our customers and we thought we would share it with you so you can enjoy it at home too. A hug in a bowl:-)
Let us know how you get on or if you have any questions…
IRISH LAMB STEW
-Diced stewing lamb – 1kg
-Medium size Potatoes (Roosters, Maris Pipers), peeled & quartered – 6 No.
-Large white onion, sliced – 1 No.
-Garlic clove, crushed – 1 No.
-Bouquet garni of fresh herbs (bay leaf, rosemary, parsley, thyme, etc.)
-Carrots, batons – 4 No.
-Celery, batons– 4 sticks.
-Lamb/Chicken stock – 950ml
-Parsley, chopped – good handful
-Coat the lamb well in the seasoned flour.
-Add 2 tbsp. of oil to a large saucepan and heat.
-Fry off the meat and sliced onions with the bouquet garni & garlic.
-When the meat is browned, add the stock & bring slowly to the boil.
-Reduce the heat to a slow simmer and add the potatoes, carrots and celery.
-Cook slowly for approx. two and half hours with the lid on or until the lamb is lovely and tender.
-Add the chopped parsley to finish and serve.