Imagine a hearty, traditional Irish dish that transports you straight to the rolling green hills of Ireland with every spoonful! This classic Clear Lamb Stew is not just a meal; it's a culinary journey that promises to melt away your hunger and wrap you in pure comfort. With tender, succulent lamb chunks slowly simmered to perfection and a broth so clear and flavorful it'll make your taste buds dance, this recipe is about to become your new go-to comfort food that will impress family and friends alike.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 1.5 lbs lamb, cut into chunks
- 4 cups water
- 2 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Trim any excess fat from the lamb chunks and pat them dry with paper towels to ensure proper browning.
- Season the lamb pieces generously with salt and freshly ground black pepper, ensuring even coverage.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Do not add any oil, as the lamb will release its own fat.
- Carefully place the lamb chunks into the hot pot, allowing them to brown slowly without overcrowding. Brown the meat in batches to achieve a deep golden color on all sides.
- Remove the browned lamb pieces and set aside on a clean plate. Pour out any excess fat from the pot, leaving behind the flavorful brown bits stuck to the bottom.
- Add chopped onions to the same pot and sauté until they become translucent and start to soften, about 3-4 minutes.
- Mince the garlic and add it to the onions, cooking for an additional 30 seconds until fragrant.
- Return the browned lamb to the pot and pour in the water, ensuring the meat is just covered.
- Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pot and let the stew cook slowly for approximately
- 5 hours, allowing the lamb to become tender.
- After
- 5 hours, add the sliced carrots and diced potatoes to the pot. Continue cooking for an additional 30-40 minutes until the vegetables are soft and the lamb is extremely tender.
- Taste the stew and adjust seasoning with additional salt and pepper as needed.
- Remove from heat and let the stew rest for 10 minutes to allow flavors to meld together.
- Ladle the stew into serving bowls and garnish with freshly chopped parsley.
- Serve hot with crusty bread or traditional Irish soda bread for a complete meal.
Tips
- Choose the right cut of lamb: Opt for shoulder or leg meat with some marbling for maximum tenderness and flavor.
- Pat the meat dry before browning to ensure a beautiful golden crust that locks in delicious flavors.
- Brown the meat in batches to avoid overcrowding the pot, which can lead to steaming instead of proper caramelization.
- Use low and slow cooking technique to transform tough lamb into melt-in-your-mouth tender meat.
- Let the stew rest for 10 minutes after cooking to allow flavors to fully develop and integrate.
- Fresh herbs make a difference - use freshly chopped parsley for garnish to add a bright, fresh note to the rich stew.
- Serve with crusty bread or traditional Irish soda bread to soak up the delicious, clear broth.
Nutrition Facts
Calories: 451kcal
Carbohydrates: 21g
Protein: 32g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 90mg
