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Stewed lamb with Irish potatoes

Irish Lamb Stew

A hearty, filling meal straight from Ireland! Irish cooking is all about pairing simple, satisfying dishes with wonderful flavor. The only reason not to call it "refined" is that we tend to reserve that word for exotic delicacies, which Irish food isn't. But if someone doing physical work needs a substantial meal, Irish stew — lamb with potatoes — is exactly what it takes to satisfy even the fiercest hunger. I usually make this dish in the dead of a cold winter, after the merry run of holidays, once all the different salads have started to feel old.

Arkady and Svetlana

Recipe author

Composition / ingredients

Servings:

Lamb

200

Potatoes

200

Onion

100

Carrots

100

Bay leaf

Parsley

Ground black pepper

Caraway

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 20 % 4 g

Carbohydrates 45 % 9 g

95 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Lamb, potatoes, onions, carrots, bay leaf, parsley, ground black pepper, and caraway — the ingredients for Irish stew (lamb with potatoes).
Step 2:

Cut the lamb into pieces, slice the carrot into strips, finely chop the onion, and cut the potatoes into strips.
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Put the meat, spices, and salt into a pot or deep skillet, and pour in enough water to cover the meat completely.
Step 7:

Scatter the onion and carrot over the meat.
Step 8:

Layer the potatoes on top.
Step 9:

Cover and simmer until the meat is tender and the potatoes are cooked through.
Step 10:

Step 10:

I cut the lamb into small pieces, sprinkle it with spices and finely chopped onion, then salt it. I put it in a pot and pour in enough water to cover the lamb completely. In go the potatoes and carrots cut into strips, plus a little more onion, and I let it simmer until the meat and potatoes are done. Whatever you do, don't stir the lamb and potatoes while they cook — I sometimes just lift the pot off the heat and give it a gentle shake. The potatoes break down in the water and create a kind of thick, natural sauce. Once it's ready, I stir in some very finely chopped fresh herbs. I set the pot in the center of the table on a trivet, with a clay bowl of pickles beside it. Everyone takes as much as they like, and keeping the lid on keeps the food hot longer.