Authentic Irish Lamb Stew

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waivio_hivecooking27.717 months agoWaivio3 min read

Immerse yourself in the essence of Ireland with this cherished classic – the Authentic Irish Lamb Stew. A hearty and rich dish that has warmed homes and filled bellies for generations, this stew tells a tale of tradition and the land from which it hails. Created by the skilled hands of Chef Dave Bar from Gallaher's Boxty House in the heart of Dublin's Temple Bar, this recipe is a celebration of simple ingredients transforming into a comforting masterpiece. Embrace Irish culinary heritage with this step-by-step recipe straight from the experts at DW Food.

Ingredients:

- 1.5 kg mutton or older lamb, cut into chunks

- 4 large onions, peeled and chopped

- 4 large carrots, peeled and sliced

- 4 large potatoes (Rooster or Maris Piper), peeled and cut into chunks

- 2 leeks, cleaned and sliced

- 100 g pearl barley (optional)

- 1.5 liters chicken or lamb stock

- Salt and pepper to taste

- Olive oil or butter for browning

- Fresh parsley for garnish (optional)

- Soda bread and Irish stout for serving (optional)

Equipment:

- Large pot or Dutch oven

- Sharp knife

- Cutting board

Prep Time: 30 minutes

Cook Time: ~2 hours

Total Time: ~2 hours 30 minutes

Servings: 6-8

Instructions:

1. Prepare the Ingredients: Clean and chop your vegetables – onions, leeks, carrots, and potatoes. Cut the mutton into generous chunks suitable for slow cooking.

2. Brown the Meat: In a large pot, heat a splash of olive oil or a knob of butter. Add the mutton chunks, seasoning with salt and pepper, and brown them on all sides over medium-high heat. Once browned, remove and set aside.

3. Sauté the Vegetables: In the same pot, add the onions and carrots along with the pearl barley if using. Sauté until they start to soften and take on a little color.

4. Combine and Simmer: Return the browned mutton to the pot and pour in the stock. Bring the pot to a boil, then lower the heat to a simmer. Allow the stew to simmer gently, covered, for approximately 2 hours or until the meat is tender.

5. Add the Potatoes: After the stew has simmered and the meat is tender, add the potato chunks. This should be done in the last 30 minutes of cooking to prevent the potatoes from breaking down completely.

6. Finish with Leeks: Add the sliced leeks to the stew in the last 15 minutes of cooking, allowing them to soften while retaining some of their texture.

7. Serve: Once everything is cooked through and the stew has thickened to your liking, check for seasoning and adjust if necessary. Ladle the stew into bowls, garnish with fresh parsley if desired, and serve with warm soda bread and a pint of Irish stout to complete the experience.