How to Make Traditional Irish lamb Stew #traditionalfood

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is leaner, while beef is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and can be homemade.

olive oil

🥗Healthier: canola oil

💰Cheaper: vegetable oil

Canola oil is lighter and more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Sweet potatoes add nutrients, while turnips are often cheaper.

Season lamb pieces with salt, black pepper, and flour in a large bowl.

Coat the lamb in the flour and set aside.

Peel and prepare 2-3 onions, 800 grams of potatoes, 1 medium turnip, and 4 large carrots.

Heat 1 tablespoon of olive oil in a deep saucepan or high saute pan over medium-high heat.

Add the coated lamb to the pan and cook for 3-4 minutes on each side until browned all over, in batches if necessary.

Remove the lamb from the pan and set aside.

Add the carrots, onions, and turnip to the same pan and sauté for about 5 minutes until softened.

Return the lamb to the pan along with any juices from the plate.

Add 600 grams of potatoes, 500 milliliters of lamb stock, and 500 milliliters of beef stock.

Add bay leaves and thyme, cover, and simmer for 2 to 2.5 hours until the lamb is soft.

After 2 hours, remove bay leaves and thyme, add the rest of the potatoes, and check for seasoning, adding salt and pepper as needed.

Simmer for another 20 minutes until the potatoes are cooked through.

Cooking Techniques

Equipment Needed

Spice Level: