Irish Stew
Lamb simmered slowly in its own broth, with root vegetables added late so they do not disintegrate. The potatoes are parboiled first, then finished in the stew to thicken it lightly.
Ingredients
- lamb shoulder — 1.4 kg
- carrot — 120 g
- turnip — 120 g
- onion — 1 pc
- potatoes — 700 g
- all-purpose flour — 40 g
- salt — 2 tsp
- black pepper — 0.5 tsp
Instructions
- Cut the lamb into large pieces, put it in a deep pot and cover with boiling water.
- Simmer gently for an hour with the lid on, skimming off any foam that rises.
- Add the carrot and turnip, cut into 1 cm cubes, and the sliced onion, and cook for another hour until the lamb is tender.
- Parboil the sliced potatoes for five minutes in a separate pan, then add them to the stew 15 minutes before serving.
- Mix the flour with a little cold water into a smooth paste and stir it through to thicken the broth.
- Season well with salt and pepper and serve in deep bowls.