As the weather is getting more and more cold with each passing day here in Dublin, I am craving all the delicious winter meals that we have grown up eating in India! It is the season in our country when one gets the most amazing vegetables in the market, especially leafy ones and the very nutritious root vegetables like luscious red carrots and radishes that are robust with natural goodness. Also, who can forget the cart-loads of gorgeous green peas standing at every street-corner and our mums freezing the winter pea-pods into little packets to last through many months to come. Thus, winter brings to mind the hearty curries and delicious soups simmering away in large pots, to keep us nice and warm. It is a season for indulgence!
In the list of satisfying Winter meals, the traditional Irish lamb stew check-marks all the boxes quite nicely. The taste comes very close to the Mutton curry that we eat in India (Goat’s meat curry) and you can add any vegetable to this slow-cooked delicacy to make it more delicious and flavorful for your loved ones. Interestingly, the original recipe for the Irish stew had mutton as it’s main ingredient, along with barley and potatoes. The recipe has since evolved and every family in Ireland makes this stew their own way.
We don’t get good quality mutton anywhere near our village in Dublin (which is a source of great grief for my husband)) and in its absence, the lamb does quite nicely. Rosemary adds a beautiful aroma to the whole dish.
Irish stew made with Guinness beer is a pub classic! Apart from contributing to the flavor, Guinness also helps in tenderizing the lamb pieces.
On a chilly night, there is nothing more comforting than a bowl-full of hot stew loaded with meat and vegetables, over steamed rice for dinner. Remember, just keep it simple…and literally, let it stew.
Enjoy the last few days left of 2017 folks! Happy Winter! xx
– 400 grams boneless lamb chunks
– 1 cup of Guinness beer
– 2 tbsn All Purpose Flour
– 3 Tbsn Olive Oil
– 2 cloves of Garlic, diced
– 2 Onions, diced
– 2 Carrots, peeled and diced
– 2 Stalks of Celery, diced
– 1 cup mushrooms, diced
– ½ cup green beans, diced
– 3-4 Baby potatoes, peeled and cut into thick disks
– 1 heaped tbsn Tomato puree
– 1 cup vegetable stock
– 1 Bay Leaf, dried or fresh
– 1 Sprig of Fresh Rosemary, minced
– Salt and Pepper to taste
– Preheat the oven to 160 degrees C.
– In a large pot, heat your olive oil.
– Add the lamb pieces and season with salt and pepper.
– Cook it for about 5 -7 minutes until browned well on all sides. Transfer onto a plate and set aside.
– To the same pot, add your diced garlic, onions, carrots, mushrooms, beans and celery. Season with a litte salt and pepper, then cook until the veggies begin sweating a bit.
– Add the flour and stir constantly for about 3-4 minutes,till the raw aroma of the flour fades away. This will thicken our stew beautifully!
– Throw in your lamb pieces again and also add the beer. Bring to boil and let simmer.
– Add the tomato puree plus vegetable stock. Also, throw in your bay leaf and rosemary and bring the mixture up to a gentle boil for a few minutes, before switching off the gas.
– Arrange the sliced potatoes on top of your stew and covering the pot with a lid, transfer it to the pre-heated oven. If you are changing utensils and transferring the stew into a separate baking tin, arrange your potatoes after pouring the stew to the tin. Cover it with aluminium foil and put in the oven.
– Let the stew cook covered in the oven at 160 degrees C, for about 1.5 hours.
– After 1.5 hours, carefully remove the aluminium foil or the lid, and bake for further 15 minutes or so, so that the potatoes on the top crisp up beautifully!
– Check and adjust the seasoning. Serve your delicious Irish lamb stew with rice or as it is!