Irish Lamb Stew RecipeOrigin: Irish Period: Traditional |
Ingredients:
1 boneless leg of lamb, cubed 
Irish Lamb Stew Preparation:Method:Heat the oil in a large, heavy-based pan and use to brown the lamb on all sides. Remove the lamb from the pan and set aside then add the onion and garlic to the pan and cook until soft (about 6 minutes). Scatter the flour over the top, stir to combine and continue cooking, stirring all the while, for about 3 minutes or until browned. Gradually add the stock, stirring all the while, then return the meat to the pan. Add the rosemary and bay leaf then season liberally. Bring to a simmer, cover and cook for about 45 minutes or until the meat is tender. Now add the potatoes, carrots and celery. Cook for 30 minutes longer then add peas and continue cooking for about 10 minutes, or until the peas are soft. Serve immediately. |
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