Recipe Serves: 6

Ingredients for Irish Lamb Stew Recipe

Irish Lamb Stew

2-1/2 lb Lamb: neck chops
4 Medium-sized onions
4 Medium-sized carrots
Salt and pepper
1 tb Lamb fat
1 tb Butter
2-1/2 c Stock or water
1 tb Chopped parsley
1 tb Chopped chives

Irish Lamb Stew Recipe Preparation

Don’t let the butcher trim the fat off the lamb chops! That’s where all the flavour and goodness is Shred some of it and render it down in a heavy casserole.

Peel onions and potatoes, grate carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed.

Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots.

Add stock and season carefully. Put whole potatoes on top. Simmer gently until the lamb is cooked and very tender, approximately 2 hours.

Pour off the cooking liquid: degrease it, and reheat in a saucepan.

Check seasoning for taste. Then swirl in butter, chives, parsley, and pour back over the Irish lamb stew.  This makes for a very good hearty meal, not for those after some low fat recipes!

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Mick Reade

All Easy Food Recipes

Free Recipe Spiced Lamb Stew

Recipe Preparation: cook

Recipe Serves: 6

Ingredients for Spiced Lamb Stew Recipe

3 tb Olive oil
1 lg Onion (thinly sliced)
4 Garlic cloves, minced
3 lb Lamb cut into stew-sized cubes and carefully trimmed of fat
4 lb Tomatoes, cooked (2 large cans)
3 Bay leaves
Lemon juice
1 tb Hungarian paprika
1 ts Celery salt
1/2 ts Cumin, ground
1/8 ts Cayenne
1 ds Allspice
1 ds Cinnamon, ground
1-1/2 lb Green beans, fresh, washed and trimmed

Spiced Lamb Stew Preparation

In a steeped, saute onion in olive oil on medium-low heat until golden brown. Add garlic in the last 2-3 minutes. Add lamb cubes and saute until brown. Add tomatoes and simmer until meat is tender.

Keep an eye on the liquid; add water or red wine if it becomes dry. Add bay leaves, lemon juice and spices.

Simmer on low heat for at least 2 hours.

About 1/2 hour before pronouncing it done, add the green beans. Serve with plain yogurt and pita bread.

Yield: serves 6 to 8.

* I prefer to cook to the point of simmering, refrigerate overnight, and then finish cooking the next evening. This greatly enhances the flavor. When you take the stew from the refrigerator, skim any lamb fat that has congealed on the top before continuing.

* I find that many butchers don’t understand that I want good quality meat in stews. I get better quality, more carefully trimmed meat by telling them that I want lamb cubes cut for shish kebab.

: Difficulty: easy. : Time: 20 minutes preparation, several hours cooking.

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