Name: Irish lamb stew
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4
Ingredients: 1 1/2 tablespoon olive oil; 700 gram diced lamb; 3 tablespoon plain flour; 3 cup beef stock; 1 1/2 tablespoon hp sauce; 1 cup water; 1 large onion, sliced; 1 bunch baby carrots, trimmed and peeled; 3 celery stalks, chopped; 1 rosemary stalk; 800 gram desires potatoes, cut into 1.5cm slices; 2 teaspoon sugar; 2 bay leaves

Irish lamb stew

Serves 4

Prep

20M

Cook

1H 40M

Total

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Ingredients

1 1/2 tablespoon olive oil

700 gram diced lamb

3 tablespoon plain flour

3 cup beef stock

1 1/2 tablespoon hp sauce

1 cup water

1 large onion, sliced

1 bunch baby carrots, trimmed and peeled

3 celery stalks, chopped

1 rosemary stalk

800 gram desires potatoes, cut into 1.5cm slices

2 teaspoon sugar

2 bay leaves

Method

1.Heat oil in saucepan over high heat. Add lamb and cook for 3 minutes Scatter flour in. Continue to cook, stirring, for a further 1 to 2 minutes.

2.Add stock and HP sauce to lamb. Stir well to disperse flour. Add onion, carrots, celery, rosemary, potatoes, sugar and bay leaves. Bring to simmer. Cover with lid and reduce heat to medium-low. Cook stew 1.5 hours until lamb is tender.

3.Before serving, remove bay leaves and rosemary stalk from stew and season with salt and pepper. Ladle into serving bowls.

Make the day before to allow flavours to mature.
Note

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