Sunday, 6 March 2011

Irish Stew

It is always a bit risky posting a recipe for something like Irish Stew.  As soon as you commit your recipe to virtual-paper, a whole load of people are bound to say "that's not how you make Irish Stew"!  Well, it's how I make it, so there!  I brown cubes of lamb leg in batches (about 750g for four servings), and then add loads of sliced leek, whole onions or shallots, carrots and swede.  Then I stir in a little flour and a pint of lamb stock, mixed with a teaspoon of tomato puree, some fresh rosemary and thyme and a couple of bayleaves.  It is baked in a covered Le Creuset casserole for an hour, then peeled potatoes are added, the dish covered again and cooked for another hour.   Perfect with some simple green cabbage or kale.  I sometimes add a tablespoon of barley to it at the start which thickens things nicely.

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