2011-07-28

Lamb stew

Lamb stew
Author:
Category
Second courses
Ingredients
  • Lamb shoulder - 900 g.
  • 2 onions
  • 2 tablespoons olive oil
  • 6 garlic cloves
  • 1 l. chicken broth
  • 35 ml red vanilla vinegar
  • 150 g chickpeas
  • 2 teaspoons milk coriander
  • 70 g dried apricots
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • Ground black pepper - to taste
  • Salt - to taste
  • 70 g blackcurrant
  • 5 potatoes
  • 1.5 tablespoons lemon juice
  • 1/4 bunch oregano
Lamb stew is considered a traditional and very popular Irish dish.

Lamb stew recipe


1

Cut the lamb into cubes (2 cm), sprinkle with pepper and salt and fry in 3-4 doses in a large and deep frying pan (about 6 minutes each serving). Put the meat on a plate.

2

Throw finely chopped onion into the pan and saute for 8 minutes.

3

Add chopped garlic and sauté for 1 more minute. Mix in the red wine vinegar and continue cooking, stirring regularly, and wait until the liquid has completely evaporated (this will take 1-2 minutes).

4

Return the meat to the pan, add the chickpeas (pre-soaked), chicken broth, spices and cook for about 1 hour, stirring occasionally.

5

Meanwhile, peel the potatoes and cut into small cubes (about 1-2 cm).

6

After 1 hour, add to the pan with meat and continue to simmer for another 30 minutes.

7

When the meat and potatoes are soft, remove the pan from the heat.

8

Add black currants (dried), finely chopped oregano, chopped dried apricots, lemon juice, season with salt, stir and let steep for about 10-15 minutes before serving.

  • Main courses

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