Irish Lamb Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs. lamb shoulder, cut into 1-in cubes
1 c. flour
4 tbsp. fenugreek
1 tsp. salt
1 tsp. freshly ground pepper
3 Tbsp.
Canola oil
2 medium onions, quartered
3-4 shallots, finely chopped
2 cloves garlic
4 c. beef stock
1 tbsp. each dried thyme, dried oregano, mint leaves and basil, minced
1 lemon quartered
6 large Yukon Gold potatoes, cubed into 1/4 in. pieces
4-6 dried prunes or plums, halved
2-3 dried figs, finely chopped
zest of 1 orange.
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Directions: |
Directions:Rinse lamb thoroughly under cold water and pat dry with paper towels. In shallow bowl, combine flour, fenugreek, salt and pepper and coat lamb cubes. Heat 2 tbsp. oil in heavy skillet and brown lamb cubes, adding oil if needed. When finished, deglaze pan, boil down juices and set aside. Add remaining 1 tbsp. oil to 4-quart Dutch oven or large stew pot and heat. Add onions, shallots and garlic and saute until they are soft. Add reserved juices, 3 c. stock, spices and quartered lemon and bring to a boil. Reduce heat and simmer, covered, for 30 min. Remove lemons from the stock and discard. Run stock through fine sieve. Scrape any sediment from the Dutch oven. Add lamb and remaining 1 c. stock. The stock should just cover the lamb. Add more stock or water if necessary. Cover with lid and simmer on low - stirring occasionally - for 60 to 90 min., or until lamb is tender. While stew is simmering, bring potatoes to a boil. Reduce heat and simmer 10 to 15 min, or until tender. Set aside. About 15 min. before serving, add prunes or plums, figs and orange zest and simmer for 15 min. Add potatoes during the last 5 minutes of cooking. Note: If the stew is too thin, mix together 2 tbsp. flour and 2 tbsp. melted butter and stir into stew. Repeat if necessary. |
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Number Of
Servings: |
Number Of
Servings:6-8 hearty servings |
Personal
Notes: |
Personal
Notes: The fenugreek may be difficult to find; however, I found it at Nature's Bin in Lakewood, and other stores that specialize in hard-to-find seasonings and spices may have it as well.
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