Irish Lamb Stew
Heal oil in a large pot over medium-high heat. Working in batches if necessary, add lamb to hot oil and cook on all sides until seared, about 10 minutes. Transfer lamb to a plate.
In the same pot, cook the onion, carrot and celery until soft, 5 minutes. Season with salt and pepper. Add in the garlic, tomato paste, paprika and cumin. Stir and cook until the garlic is fragrant and tomato paste has darkened, about 2 minutes. Add lamb back into the pot along with the potatoes.
Add in the broth, wine, Worcestershire, rosemary and bay leaves and stir well. Bring to a boil and then reduce heat to a simmer. Season to taste with salt and black pepper. Cover and let simmer for about 60 minutes – until the lamb is tender, potatoes cooked well and the stew has thickened.
Remove the rosemary sprigs and bay leaves, season with salt and pepper if needed and garnish with the fresh parsley.
Directions
Heal oil in a large pot over medium-high heat. Working in batches if necessary, add lamb to hot oil and cook on all sides until seared, about 10 minutes. Transfer lamb to a plate.
In the same pot, cook the onion, carrot and celery until soft, 5 minutes. Season with salt and pepper. Add in the garlic, tomato paste, paprika and cumin. Stir and cook until the garlic is fragrant and tomato paste has darkened, about 2 minutes. Add lamb back into the pot along with the potatoes.
Add in the broth, wine, Worcestershire, rosemary and bay leaves and stir well. Bring to a boil and then reduce heat to a simmer. Season to taste with salt and black pepper. Cover and let simmer for about 60 minutes – until the lamb is tender, potatoes cooked well and the stew has thickened.
Remove the rosemary sprigs and bay leaves, season with salt and pepper if needed and garnish with the fresh parsley.
