Irish Lamb Stew

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    Ireland's national dish is Irish stew. A traditional Irish stew was always made with mutton, but more often nowadays, is made with lamb. Controversy reigns over whether vegetables other than potatoes should be added; adding onions, leeks and carrots not only adds extra flavour but also nutrition to the stew. The choice is yours! 
    Irish Lamb Stew

    • 300-350g lamb, cut into small chunks
    • 2 tbsps vegetable oil
    • 1 onion, chopped
    • 1 celery stick, chopped
    • 2-3 tbsps pearl barley
    • 600ml water
    • 2 sprigs of thyme
    • 1 bay leaf
    • Pinch of black pepper
    • 2 carrots, chopped
    • 3 medium potatoes, chopped
    • 80g kale or spring greens
    • Makes 2 adult and 2 children's portions

    How to make Irish Lamb Stew
    1. Heat 1 tbsp of oil in a pot with lid and wait until it is very hot. Brown the lamb pieces quickly then set the meat aside
    2. Turn the heat down and add 1 tbsp of oil, the onion and celery, cook gently for 3 minutes
    3. Return the meat into the pot, add the barley, thyme, bay leaf, black pepper and enough water to cover the meat. Bring to a gentle simmer and cook covered for 1 hour, stirring occasionally
    4. After 1 hour, add the carrots and potatoes and simmer covered for further 1 hour
    5. Add the kale or spring greens and cooked for 5 minutes before serving

    Serving suggestion 
    Tip: for a speedier version, use minced lamb and cook everything together until tender. Add the kale or spring greens at the end as above.

    Recipe from 

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