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White Irish Stew

A traditional lamb and potato stew slowly simmered with onions and garlic for a rich, hearty flavour.

Dinner Lamb Slow Cooked Stew Traditional

Estimated Nutrition

Calories

780.1

kcal / serving

3120.4 kcal total

Carbs

43.1g

per serving

172.5 g total

Fat

49.1g

per serving

196.4 g total

Protein

41.2g

per serving

164.8 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

two big knobs

Liquids

565

Lamb Stock

good quality

Meat

piece

Lamb Chops

thick neck chops preferred, excess fat trimmed and reserved

NutsSeeds

clove

Garlic

crushed

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

bunch

Parsley

chopped, optional

OilsFats

Olive Oil

one glug

Vegetables

piece

Onion

medium sized, cut into various sizes

piece

Potato

large, cut into various sizes

Method

Melt butter with oil in a large heavy-bottomed pan with a tight-fitting lid.

Sweat onions and garlic gently over low heat for 15 minutes.

Add potatoes and stir to coat in the onion and garlic mixture.

Season generously with salt and freshly ground black pepper.

Cook potatoes and onions for 15 minutes on low heat, adding a little stock if they stick.

Heat a frying pan and render the reserved lamb fat with seasoning.

Remove solid fat pieces and brown lamb chops on both sides in the frying pan.

Transfer the browned chops into the pan with the potatoes and onions.

Deglaze the frying pan with a little stock and add the liquid to the stew.

Pour in remaining stock to just below the ingredients and simmer covered for 90 minutes.

Add chopped parsley 10 minutes before the end of cooking if desired.

Rest the stew for 10 minutes and adjust seasoning before serving.

made with
a toodle. project