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Irish Lamb and Apricot Stew
A hearty and slightly sweet stew featuring tender lamb, plump apricots, and warming spices, offering a unique twist on traditional Irish fare.
🧂 Ainekset
- 1 kg Lamb shoulder(cut into 2-inch pieces)
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 Celery stalks(chopped)
- 4 Garlic cloves(minced)
- 200 g Dried apricots(halved)
- 750 ml Lamb or beef stock
- 200 ml Irish stout or dark ale
- 1 Cinnamon stick
- 1 Star anise
- 3 Fresh thyme sprigs
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
💡 Ammattilaisvinkit: Ensuring the lamb is dry helps it to brown better. - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Sear on all sides until deeply browned, then remove the lamb to a plate.
⏱️ 8-10 minutes - 3
Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned.
⏱️ 8-10 minutes - 4
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 5
Return the browned lamb to the pot. Add the halved dried apricots, lamb or beef stock, Irish stout, cinnamon stick, star anise, and fresh thyme sprigs.
- 6
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for at least 1.5 to 2 hours, or until the lamb is very tender.
⏱️ 1.5-2 hours💡 Ammattilaisvinkit: Stir occasionally to prevent sticking. If the stew becomes too thick, add a little more stock or water. - 7
Remove the cinnamon stick, star anise, and thyme sprigs before serving. Taste and adjust seasoning with salt and pepper as needed.
💡 Ammattilaisvinkit: Spices can be removed with a slotted spoon. - 8
Serve hot, garnished with fresh chopped parsley.
💡 Ammattilaisvinkit
- ✓For a richer flavor, you can sear the lamb a day in advance and refrigerate it overnight in the cooking liquid.
- ✓If you don't have Irish stout, a dark porter or even a robust red wine can be substituted.
- ✓Adjust the amount of apricots to your preference for sweetness.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of honey or brown sugar in the last 30 minutes of cooking for extra sweetness.
- Include other root vegetables like parsnips or turnips.
- For a spicier kick, add a pinch of chili flakes with the garlic.