This dish is one of the chief attractions of the traditional Irish cuisine. Irish lamb stew gained popularity as the typical peasant dish. Generally lamb (very rare today), parsley, tomatoes, and potatoes are used in the preparation of the stew. The peas and carrots are used to liven up the food. Basil leaf, Thyme, and Cloves are added for flavor. This stew can be prepared as a casserole or as a soup, as per the cook’s preference. This Irish lamb stew is a flavorful meat stew cooked with vegetables. Herbed and spiced with garlic, the Irish lamb stew is filling and hearty and can be cooked with assorted vegetables of choice too.
- 800 gm boned shank of Iamb
- 1 cup sliced raw potatoes
- 1/4 small head cabbage, shredded
- 2 leeks, sliced thin
- 3 medium onions, sliced
- 1 stalk celery, sliced
- 1 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1 bay leaf
- 1 clove garlic, crushed
- 1/4 teaspoon dried thyme
- 7 small onions
- 3 large carrots
- 2 white turnips, quartered
- 400 gm green peas, shelled
- Few sprigs parsley
- Have meat cut into 2 inch cubes.
- Arrange alternate layers of lamb and the mixed sliced vegetables in a casserole or baking dish.
- Season with salt, pepper, bay leaf, garlic, and thyme.
- Cover with water and bring to a boil on top of the stove.
- Cover casserole, place in a preheated 350° oven, and bake for l 1/2 hours or until meat is tender.
- Cook onions, carrots, turnips, and peas each separately until tender.
- Lift meat out of casserole onto a plate and keep it warm.
- Strain liquid from stew and reserve.
- Work vegetables (from stew) through a sieve, ricer, or in a blender, then combine with the strained liquid, the whole cooked vegetables, and the meat.
- Taste and adjust seasoning.