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Irish Lamb and Barley Stew
A hearty and traditional Irish stew featuring tender lamb, wholesome pearl barley, and root vegetables, simmered in a rich broth.
🧂 Ingredienser
- 1 kg Lamb shoulder(diced into 2.5cm (1-inch) pieces)
- 2 tbsp Olive oil
- 1 large Brown onion(chopped coarsely)
- 2 medium Carrots(chopped coarsely)
- 2 Celery stalks(trimmed and chopped coarsely)
- 2 cloves Garlic(crushed)
- 1 litre Chicken stock
- 3 cup Water
- 1 cup Pearl barley(rinsed)
- 4 Fresh thyme sprigs
- 3 medium Potatoes(chopped coarsely)
- 2 cup Cabbage(finely shredded)
- 1 cup Fresh flat-leaf parsley(finely chopped)
- Salt(to taste)
- Freshly ground black pepper(to taste)
👨🍳 Fremgangsmåte
- 1
Heat half the olive oil in a large saucepan over medium-high heat. Cook the lamb in batches until browned. Remove lamb from the pan and set aside.
- 2
Heat the remaining olive oil in the same pan. Add the onion, carrots, celery, and garlic. Cook, stirring, until the vegetables soften.
- 3
Return the lamb to the pan along with the chicken stock, water, pearl barley, and thyme sprigs. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, skimming fat from the surface occasionally.
- 4
Add the potatoes to the stew and simmer, uncovered, for about 30 minutes, or until the potatoes are tender. Add the shredded cabbage and simmer for another 5-10 minutes, or until the cabbage is just tender.
- 5
Remove and discard the thyme sprigs. Stir in the chopped parsley. Season with salt and pepper to taste.
- 6
Serve hot, garnished with extra parsley if desired.
💡 Profesjonelle tips: This stew is even better the next day as the flavors meld.
💡 Profesjonelle tips
- ✓For a richer flavor, you can brown the lamb in batches to avoid overcrowding the pan.
- ✓Rinsing the pearl barley helps to remove excess starch.
- ✓If you prefer a thicker stew, you can thicken it with a cornstarch slurry or a roux.
- ✓This stew can be made ahead of time and reheated.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add other root vegetables like parsnips or turnips.
- A splash of Guinness can be added for a deeper flavor.
- For a leaner stew, use lamb leg instead of shoulder.