ĂversĂ€tter detta recept till ditt sprĂ„k... Sidan kommer att uppdateras automatiskt.
Craicic Lamb and Root Vegetable Stew
A hearty and flavorful lamb stew, slow-cooked with a medley of root vegetables and a touch of Irish stout for depth. 'Craicic' is an informal Irish term for good times and good company, reflecting the spirit of this comforting dish.
đ§ Ingredienser
- 1 kg Lamb shoulder(cut into 2-inch pieces)
- 50 g All-purpose flour
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and roughly chopped)
- 2 medium Parsnips(peeled and roughly chopped)
- 500 g Potatoes(peeled and cut into 1.5-inch chunks)
- 4 cloves Garlic(minced)
- 500 ml Irish stout
- 500 ml Beef or lamb stock
- 2 tbsp Tomato paste
- 3 sprigs Fresh thyme
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
đšâđł Instruktioner
- 1
Toss the lamb pieces with flour, salt, and pepper until evenly coated.
đĄ Proffstips: Ensures a good sear and helps thicken the stew. - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
â±ïž 8-10 minutes per batch - 3
Add the chopped onions, carrots, and parsnips to the pot. Cook until softened, scraping up any browned bits from the bottom.
â±ïž 8-10 minutes - 4
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
â±ïž 1 minute - 5
Pour in the Irish stout and stock, bringing to a simmer and scraping the bottom of the pot to deglaze.
đĄ Proffstips: This adds a rich depth of flavor. - 6
Return the browned lamb to the pot. Add the thyme sprigs and bay leaf. Season with salt and pepper.
- 7
Bring the stew to a gentle simmer, then cover and transfer to a preheated oven at 160°C (320°F).
â±ïž 2 hours - 8
After 2 hours, add the chopped potatoes to the stew. Continue to cook, covered, until the lamb is tender and the potatoes are cooked through.
â±ïž 30-45 minutes - 9
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning if necessary. If the stew is too thin, you can simmer it uncovered for a few minutes to thicken.
đĄ Proffstips: For a richer flavor, you can remove the lid for the last 15-20 minutes of cooking. - 10
Serve hot, garnished with fresh chopped parsley.
đĄ Proffstips
- âFor extra tenderness, marinate the lamb in the stout overnight.
- âIf you don't have Irish stout, a dark ale or porter can be substituted.
- âRoot vegetables can be varied based on seasonality and preference; celery or swede are good additions.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a tablespoon of Worcestershire sauce for an extra umami kick.
- Stir in a handful of pearl barley in the last hour of cooking for added texture.