Irish Lamb Stew

Northern Europe

Stobhach Gaelach


1kg Lamb, cubed
1 Large Carrot, chopped
2 Leeks, sliced
1kg Red Potatoes, quartered
2 Sprigs Thyme
1.5L Lamb Stock


Melt 30g of butter in a dutch oven over medium high heat.
Once melted, add 1kg of lamb cut into 2cm cubes, and brown on all sides.
Once brown, remove the meat and add two sliced leek, and a chopped carrot.
Sauté the leeks and carrots until tender and browned, then add the meat back in.
Add a sprig of thyme, and allow that to get fragrant, then add 1kg of quartered red potatoes.
Season well with salt, then add 1.5 liters of lamb or other stock.
Bring to a simmer, and once foam rises to the surface, skim it off until clear.
Cover and cook for 2hrs or more.
Serve with a sprinkling of chives or parsley.

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