Irish Lamb Stew
Traditionally lamb stew would not had garlic, leek and very little coloration but for a modern take, coloration of the meat at the start and the addition of garlic is a great flavour enhancer. Pearl barley or potatoes are also part of the traditional stew which I didn’t had today and preferred a buttery mash potatoes!
- 2 tbsp. oil
- 500 g stewing lamb diced
- 3 carrots diced
- 2 onions diced
- 1 leek optional
- 4 sprigs Parsley
- 2 L stock or water
- 500 g rooster potatoes
- 50 g butter
- Salt and pepper
- In a large saucepan, drizzle some oil and lightly colour the meat over medium heat for 2 minutes.
- Add the onion, carrots and leek and pour over the water.
- Season with salt and pepper and add the parsley.
- Bring to the boil and simmer for a minimum of 45-60 minutes (up to 2 hours) over low heat, covered with a lid.
- In the meantime, in a second saucepan, place the potatoes and cover with water. Bring to the boil and simmer over medium heat for 25-35 minutes until softened.
- Drain the potatoes and place them back in the saucepan. Add the diced butter and using a potato masher press to create a mash potato. Season with salt and pepper and add enough cream until reached the desired consistency. Check again the seasoning and keep warm aside.
- Once the stew is cooked. Serve a dollop of mash with the delicious stew.
- Enjoy immediately.