I love a good Irish stew. If we ever go to an Irish Pub for some food, I always order the 'Irish Stew'. Always. Goes lovely with fresh bread or soda bread. This recipe is pretty hearty and can warm your 'tootsies!'
I made half this recipe and instead of lamb chops, I used diced lamb (only because the supermarket didn't have any chops out) and I also added a big, big splosh of Worcestershire Sauce, which I think is the key to any good Irish Stew recipe...
*Taken from the website 'Taste'*
Ingredients
1.25g lamb neck chops
1/2 cup plain flour
3 brown onions, sliced
1kg sebago potatoes, peeled, sliced
2 carrots, peeled, thinly sliced
2 tbs tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley, chopped
1/4 cup mint leaves, chopped to serve
Method
Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
Preheat oven to 130C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
Whisk reserved flour, tomato paste and 2 tbs cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.
Serves 6
I made half this recipe and instead of lamb chops, I used diced lamb (only because the supermarket didn't have any chops out) and I also added a big, big splosh of Worcestershire Sauce, which I think is the key to any good Irish Stew recipe...
*Taken from the website 'Taste'*
Ingredients
1.25g lamb neck chops
1/2 cup plain flour
3 brown onions, sliced
1kg sebago potatoes, peeled, sliced
2 carrots, peeled, thinly sliced
2 tbs tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley, chopped
1/4 cup mint leaves, chopped to serve
Method
Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
Preheat oven to 130C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
Whisk reserved flour, tomato paste and 2 tbs cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.
Serves 6
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