Irish lamb stew

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.

Print Recipe
Irish lamb stew
Irish lamb stew
Course Main Dish
Cuisine Irish
Prep Time 10 min
Cook Time 30 min
Servings
people
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 10 min
Cook Time 30 min
Servings
people
Ingredients
Irish lamb stew
Instructions
  1. Dab the lamb meat dry with a paper towel. Add the meat to the cooking pot and leave to fry.
  2. In the meantime, peel the onion and cut it in half.
  3. Stir the meat, turning the individual chunks over. Cut the onion into crescents over the pot.
  4. Add 750 ml of water to the meat. Add 2 generous pinches of salt and 10 turns of the pepper mill. Add the herbs if you like. Bring to a boil under a lid.
  5. In the meantime, rinse the potatoes and peel them if needed. Cut into boil-ready chunks.
  6. Peel the carrots and cut into chunks of about a thumb’s length and width.
  7. Once the meat boils, add the potatoes and the carrots. Bring to a boil over a high heat, then turn down the heat to medium and leave to simmer under a lid.
  8. After 20 minutes, take off the lead and season to taste with pepper and salt. Let the sew simmer without a lid for another 10 minutes.
  9. Check to see if the meat and the vegetables are done. Once they’re ready, push them to one side, turn up the heat and bind the sauce with a sauce binder (careful: the sauce has to boil in order for the sauce binder to work). Done!
Recipe Notes

This stew is a full meal, so you don’t need any side dishes!

Go and check the second Irish recipe: Irish soda bread!

Singlemade: Irish lamb stew


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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.


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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)