Lamb
Irish Stew
Savor the heartiness of our Irish stew, featuring tender lamb, potatoes, and fresh vegetables simmered together for rich, comforting flavor. This classic dish is perfect for a satisfying and warming meal.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Blanch the lamb in boiling water, then drain, refresh, and rinse in hot water.
Rinse in cold water and drain again.
Put the lamb in a clean pot, pour in the stock, add salt, and cook for 30 minutes.
Then, incorporate the vegetables, potatoes, and garlic, and let it simmer until the meat is tender.
Sprinkle with Worcestershire sauce and season to taste.
Arrange in soup plates, sprinkle with parsley, and serve water - then cool down in cold water. Drain.
Place the lamb in a clean pot, add stock, salt, and cook for ½ hour.
Then add vegetables, potatoes, sachet bag, garlic, and simmer
until the meat is cooked soft.
Remove sachet bag, sprinkle with Worcestershire, season to taste.
Arrange in soup plates, sprinkle with parsley, and serve.
Ingredients
1.2 kg of Lamb meat, cut for stew
300 grams of Onions, sliced
500 grams Potatoes, diced (15 mm x 15 mm)
300 grams of Carrots, cut into short batonettes
400 grams of White cabbage, cut into squares
300 grams Turnips, cut into short batonettes
10 grams of Garlic, chopped
10 grams of Salt
A little Bay leaf
20 Peppercorns (in a sachet bag)
3 twigs Thyme (in muslin cloth)
1 twig of Rosemary
3 liters of White stock (Lamb or Veal)
1 tablespoon Worcestershire Sauce
1 bunch Parsley, chopped
