🧂 食材
- 1.5 kg Lamb shoulder(boneless, cut into 2-inch pieces)
- 2 tbsp Olive oil
- 2 medium Large onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 medium Leeks(trimmed, washed, and sliced)
- 500 g Potatoes(peeled and cut into 1-inch cubes)
- 1 liter Lamb or beef stock
- 200 g Fresh nettle leaves(tough stems removed, blanched and chopped)
- 1/2 cup Fresh parsley(chopped)
- 1 tbsp Fresh thyme(chopped)
- to taste Salt
- to taste Black pepper(freshly ground)
👨🍳 步骤
- 1
Pat the lamb dry with paper towels and season generously with salt and pepper. 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 browned lamb and set aside.
- 2
Add the chopped onions, carrots, and leeks to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. If the pot is dry, add a little more oil.
- 3
Return the browned lamb to the pot. Pour in the lamb or beef stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours, or until the lamb is tender.
- 4
Add the cubed potatoes to the pot. Continue to simmer, covered, for another 30 minutes, or until the potatoes are tender.
- 5
Stir in the blanched and chopped nettle leaves, fresh parsley, and thyme. Cook for a further 5 minutes, allowing the nettles to wilt and the flavors to meld. Season with salt and pepper to taste.
- 6
Serve hot, ladled into bowls. It's traditionally served with brown soda bread.
💡 专业技巧
- ✓Wear gloves when handling raw nettles to avoid stings. Blanching neutralizes the sting.
- ✓For a thicker stew, you can mash some of the cooked potatoes against the side of the pot before adding the nettles.
- ✓If nettles are out of season, spinach can be used as a substitute, though the flavor will be different.
✨ 创意变奏
为您的创意版本提供灵感
- Add a diced turnip or parsnip along with the carrots for extra root vegetable flavor.
- A splash of Irish whiskey can be added with the stock for a richer depth of flavor.