Irish Stew with a bit of spunk


Irish Stew.jpg

The Irish Stew of my childhood was just ok. It was warming on a winter's night, and you certainly weren't going to starve, but it didn't have a lot of flavour. So last night, when I wagged swimming training because it was just too cold to get wet, I had time to have a play with an Irish base and a few spices. The result was delicious!

Ingredients

1.5kg forequarter lamb chops - halved with the bone in (ask your butcher to do it!)

1 tbs ground paprika

1 tsp cayenne pepper

2 tsp tumeric

Salt and pepper

3 - 4 tbs olive oil

12 baby onions - peeled and quartered

8 cloves of garlic - peeled and quartered

4 carrots - chopped into big chunks

4 stick of celery - chopped into big chunks

600ml chicken stock

10 medium sized potatoes - peeled

Handful parsley - chopped

Bunch chives - chopped

Crusty bread and butter to serve

Method

Heat the oil is a large heavy based saucepan season with salt and pepper and spices, and add the chops to brown. Fry for a couple of minutes, sealing on both sides and remove. Add chopped vegetables to the spiced oil in the pan and fry for a couple of minutes. Return the chops to the pan and add the stock. Bring to the boil and taste, season as necessary. Add the potatoes to the top of the stew, cover, turn the heat to low and simmer for 40 minutes stirring occasionally. Once the potatoes are starting to break up the stew is ready. Remove from heat and have a look at the juices. If they are quite fatty (depends on your chops) drain and reserve the liquid. to remove the fat, place juices in the freezer for 5 - 10 mins and the fat will harden at the top, skim off and return the fat free liquid to the pot and reheat. At this point add your parsely and chives and stir through. Serve in large bowls with plenty of sourdough bread and butter to sop up the tasty juices - you won't want it to go to waste!

#IrishStew #Stew #winter #comfortfood #familydinner #dinner #yum

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