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Irish Lamb and Vegetable Stew

This classic gets a nutrition update: the ratio of vegetables to meat has been increased.

Lynn Lewis

Ingredients
Serves: 6 

  • 2 teaspoons vegetable oil
  • 500 g boneless lamb shoulder, cut into 3 cm chunks
  • 4 red potatoes, unpeeled, coarsely chopped
  • 3 medium carrots, peeled and cut into bite-sized chunks
  • 2 medium onions, coarsely chopped
  • 2 leeks, rinsed, white and pale green parts coarsely chopped
  • 1 large turnip, peeled and coarsely chopped
  • 2 tablespoons plain flour
  • 1 bay leaf
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup (150 g) green peas, fresh or frozen

Directions
Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Heat oil in a large flameproof casserole or non-stick deep frying pan over medium-high heat. Add meat in batches and brown on all sides, about 5 minutes per batch. Place in a bowl.
  2. Add the potato, carrot, onion, leek and turnip to pan. Cook 10 minutes; stir occasionally. Stir in flour. Add 3 cups water, bay leaf, rosemary, salt and pepper. Bring to the boil. Reduce heat. Add meat. Simmer, uncovered, until meat is tender, 50 to 60 minutes. Add peas. Simmer 5 minutes; serve.

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