Saint Patrick’s Day, the Irish National Holiday. It’s amazing to see how this little island turns the whole world green! Singlemade is doing its part to honour Irish heritage, so this week we’ll be posting 2 traditional Irish dishes.
While I was doing my research, one thing jumped out at me: potatoes, potatoes, potatoes. The Irish are very resourceful when it comes to their potato dishes: stews, bread and even pancakes. I selected the Irish lamb stew, because there isn’t a lot of lamb on Singlemade, nor are there a lot of stews. But also because it’s just a delicious recipe! 😉
Lamb stew doesn’t take long to cook, as opposed to beef stew, which takes two hours. This stew only takes 45 minutes! I’ve chosen the bare bones version, using only water to cook the meat. You can use beer or wine, but it really doesn’t’ need it.
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Stijn loved the fragrance of the boiling stew. The meat was nice and tender after half an hour. And such luxury: two dinners with only one pot to clean ;-).
Stijn’s Tip: be sure to season well and if you like it spicy, tabasco’s a great addition!
Caroline searched far and wide and eventually found lamb stew meat at her Turkish butcher’s. Her meat lost a lot of moisture, making for a lot of sauce. We fine-tuned the recipe with her input! 😉
For Kim, this was a hole in one! She wanted to use Guinness, but forgot to buy some, so she used Hoegaarden instead! 😉 (tip).
Kim couldn’t find stew meat, so she used a lamb chop. It’s a bit more expensive and it came out a bit dry, but the taste was spot on! Kim’s Tip: a laurel leaf and some vegetable stock really add to the taste.
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of firstname.lastname@example.org!
Have fun cooking and… bon appétit! 🙂