Our Irish stew recipe can be done with lamb instead of beef the same way and is just as delicious. This recipe is just slightly different than our stew recipe however. Same wine pairing in the Carte Blance Syrah works beautifully with both.
- 2 tbsp veg oil
- 30g flour
- 120g bacon
- 1kg lamb leg or shoulder cut into 1 inch pieces
- 2 onions, chopped
- 2 carrots chopped in circles
- 2 stalk celery chopped
- 400g mushrooms
- 5 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp cumin
- 2 tsp smoked paprika
- 900ml beef stock
- 240ml red wine
- 1 tbsp worcestershire sauce
- 3 sprigs fresh rosemary
- 2 bay leaves
- Salt and pepper
- 1 tbsp coriander seeds
- 400g baby spuds halved or quartered
- We use a dutch oven again here but any heavy based pot will do.
- Heat your oil in the pot over medium to high heat.
- Saute your chopped bacon in the pot until browned, about 5 minutes.
- Remove and set aside.
- Season your lamb pieces with salt and pepper and rub all over with your hands.
- Mix in your flour and toss to coat.
- Working in batches, add your lamb to your pot and cook to brown each side before turning.
- About 4 minutes per side.
- Transfer to the plate with the bacon.
- Lob in your onion, carrots, celery and mushrooms.
- Cook for 5 minutes, stirring occasionally.
- Add in your garlic, tomato paste, cumin, paprika and coriander seeds.
- Stir well.
- Cook for about 4 minutes when the garlic really is fragrant.
- Toss back in the lamb and the bacon.
- Add your stock, wine, worcestershire sauce, rosemary and bay leaves.
- Bring to the boil.
- Season with salt and pepper and reduce the heat to a simmer.
- Leave simmer for 30 minutes.
- Chuck in the spuds now.
- Cover and leave simmer for 45 minutes.
- Remove your bay leaves and rosemary.
- Season to taste.
- Serve that sucker.