Irish Lamb Stew 3 RecipeOrigin: Ireland Period: Traditional |
Ingredients:
1 boneless leg of lamb cut into cubes 
Irish Lamb Stew 3 Preparation:Method:Heat the oil in a heavy-based saucepan, add the lamb and fry until lightly browned all over then remove with a slotted spoon and set aside in a bowl. Add the onion and garlic to the pan and cook for a few minutes then sprinkle the flour over the top and stir in until well combined. Continue cooking, stirring constantly, until the flour mixture turns brown then gradually add the stock, whilst stirring vigourously. Return the meat to the pan then season with the salt, black pepper, rosemary and bay leaf. Bring the mix to a boil then reduce to a simmer, cover and simmer for 1 hour, or until the meat is tender. Add the potatoes, carrots and swedes then cook, covered, for 30 minutes longer (or until the swedes are tender). Add the peas and continue cooking for 10 minutes, or until the peas are tender. Turn into a serving bowl and serve with mashed potatoes. |
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