Dinner · Irish
Irish lamb stew
A slow-simmered stew of lamb shoulder, potatoes, carrots and leeks in a light herb broth.
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 h 30 min
- Total
- 1 h 50 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 bowls- 500 g lamb shoulder, cubed
- 1 tbsp olive oil
- 150 g onion, sliced
- 150 g leeks, sliced
- 250 g carrots, cut into chunks
- 600 g russet potatoes, cut into chunks
- 900 ml chicken broth
- 1 tsp dried thyme
- 10 g fresh parsley, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
Method
Season the lamb with salt and pepper. Brown it in the oil in a heavy pot in two batches, then set aside.
Cook the onion and leek in the same pot for 5 minutes.
Return the lamb, add the broth and thyme, bring to a simmer, cover and cook on low for 45 minutes.
Add the carrots and potatoes and simmer, covered, for 40 minutes more, until the lamb is tender and some potato has broken down to thicken the broth.
Stir in the parsley. Keeps 4 days in the fridge and freezes well.