Print
Prep Time
20 Minutes
Cooking Time
90 Minutes
Serves
4-6 People
Ingredients
- 1kg lean stewing lamb
- 3 large carrots
- 2 celery sticks
- 1 large onion
- 8 medium peeled potatoes
- 50g chicken bouillon
- Sprig of Thyme & Rosemary
- Water
- Salt and pepper to taste
Method
Peel and slice the carrots and celery. Dice the onion and peel the potatoes. In two separate pots place the lamb into one and the vegetables into the other. Cover both with water.
In the vegetable pot, add the bouillon, herbs and a pinch of salt and pepper to taste. Bring to the boil and cook 3 quarters of the way through. In the lamb pot add some rosemary and thyme and boil until the lamb is tender.
Strain half the liquid from the lamb and add the contents of that pot to the vegetable pot – covering with more water if necessary. Cook out the vegetables fully and season the stew.
If you prefer a cloudy stew rather than a broth add a little mashed potato.
You may also like
Ballymaloe Strawberry Shortcake
It's summer time and nothing evokes summer as much as a strawberry dessert. Myrtle Allen is a national treasure. Everyone who knows anything about proper Irish food knows that. She's a real culinary heroine without whom the food culture of this country...Marinated, Barbecued Smoked Irish Salmon
It doesn't get much better than this recipe when it comes to grilled food. The salmon used in this recipe is full of flavours even on its own. To make it even more interesting, it gets marinated and then gently grilled! You can also heat it in your oven...Bolognese Pita Pockets