Kerry lamb stew
This is just cooking's version of Irish stew. A complete one pot dish. Serves 4-6
Level of Difficulty:Easy
Servings:4 - 6
- 1kg diced lamb well trimmed
- 4 carrots, chopped
- 1 large onion, chopped
- 1 large turnip, chopped
- 6 large potatoes, peeled and chopped
- 3 sticks celery, peeled and chopped
- 1 leek, finely sliced
- Salt and black pepper
- 1/2 green cabbage, finely shredded
- 2 tablespoons of wholegrain mustard
- 1 litre of beef or chicken stock (approx)
- Dash of Worcestershire sauce
- 3 tablespoons Chopped parsley
- Pinch of dried mixed herbs
- 1 bay leaf
- 50g Barley (optional)
- If using barley in the stew, cover the barley with plenty of cold water and soak for 5-6 hours before using.
- Place the lamb in a large pot. Cover with cold water and bring to the boil. Drain and rinse the lamb, place in a clean pot.
- Add the stock to the pot, add the bay leaf and bring to the boil. Simmer for 30 minutes.
- Add the vegetables, except the cabbage, the potatoes and the barley if using.
- Season. Cover the pot and cook gently for approx 30 minutes or until the meat is tender.
- Add the cabbage and simmer for a further 8 minutes.
- If you wish to have a thicker sauce in the stew, thicken with a little cornflour mixed with water.
- Stir through the wholegrain mustard and chopped parsley.
- Season with salt and pepper and serve.
- Bake for 25 mins until golden brown.