Lamb with Irish potatoes Irish stew

A very dense and delicious lunch originally from Ireland! Irish cuisine is distinguished by the combination of simplicity and richness of dishes with their amazing taste. The only thing that does not allow us to call it refined is that we are used to awarding exotic pickles with this epithet, to which Irish food does not apply. But if a person engaged in physical labor needs a hearty lunch, then lamb and potatoes in Irish "Irish stew" is just what you need to satisfy even the most wolfish hunger. I usually cook this dish in the middle of a cold winter, after a fun series of winter holidays, when different salads are already boring.

Arkady and Svetlana

Recipe author

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Composition / ingredients

Servings:

Lamb

200

Potatoes

200

Onion

100

Carrots

100

Bay leaf

to taste

Parsley

Ground black pepper

to taste

Cumin

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Lamb,potatoes,onions,carrots,bay leaf and parsley ground black pepper and cumin -products for cooking "Lamb with potatoes in Irish Irish Stew";
Step 2:
Cut the lamb into pieces, chop the carrot into strips, finely chop the onion, cut the potatoes into strips.
Step 3:
Step 4:
Step 5:
Step 6:
Put the meat with spices and salt in a saucepan or deep frying pan, pour water so that the meat is completely in the water.
Step 7:
Sprinkle the meat with onions, mochovka
Step 8:
Lay out the potatoes
Step 9:
Close the lid and simmer until the meat is soft and the potatoes are not raw.
Step 10:

I cut the lamb into small pieces and sprinkle with spices and finely chopped onion, and then I salt it. I put it in a saucepan and pour water in such a way that the pieces of lamb are completely covered with it. I also put potatoes and carrots cut into strips there, another onion and a carcass until the meat and potatoes are cooked. In no case should you stir the lamb with potatoes during cooking. I sometimes lift the pan over the fire and shake it. Boiled potatoes in water create some semblance of a kind of sauce of dense consistency. In a saucepan with ready-made food, I add chopped greens very finely. I put a saucepan in the center of the table on a stand for hot, and next to it is a clay bowl with pickles. Everyone will take as much as they want and will be able to eat, and the food under the lid will stay hot longer.