Irish Lamb Stew With Dill Recipes

IRISH LAMB STEW

Steps:

• In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat. , In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender. , In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits.

IRISH LAMB STEW WITH DILL

Steps:

• Season 1/4 cup flour with salt and pepper; dredge lamb with seasoned flour.
• Brown meat slowly in lard; pour off drippings.
• Add dill seed and 2 cups water; cover tightly and cook slowly 30 minutes.
• Add potatoes, carrots, and onions; cook 30 minutes longer.
• Add green beans; cover tightly and continue cooking 20 minutes, or until meat is tender and vegetables are done.
• Remove meat and vegetables to a heated platter.
• Add enough water to make 2 cups liquid; then thicken liquid with 3 Tblsp. of flour for gravy.

IRISH LAMB STEW

Steps:

• In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
• Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
• Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.

IRISH LAMB STEW

Steps:

• Cut lamb into cubes.
• Peel and roughly chop the shallots, and slice and rinse the leek.
• Peel and dice the potatoes, carrots and rutabaga.
• Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
• Add shallots, leeks and garlic to the pan and cook for a few minutes.
• Sprinkle the flour over the shallots and stir until mixture browns.
• Gradually add stock while stirring.
• Return meat to saucepan.
• Add salt, pepper, rosemary and bay leaves.
• Cover and simmer until meat is almost tender, about 30 minutes.
• Add the carrots and turnips, and cook for 10 minutes.
• Add the potatoes and cook for 20 minutes longer.
• About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes.
• If you are expecting to have leftovers, it's best to divide the stew beforehand and add the peas (in proportion) only to the part being served. Reheat the remaining stew and add the remaining peas just before serving.

LAMB STEW WITH DILL SAUCE

Steps:

• Place Jerusalem artichokes and potatoes in a large pot of salted water; bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain and set aside.
• Place lamb in a large pot and cover with water; bring to a boil over medium-high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat and drain.
• Transfer lamb to a large pot along with onions, carrots, bay leaves, vinegar, peppercorns, mustard seeds, coriander, and 16 cups water. Bring to a simmer over medium heat and cook for 1 1/2 hours, skimming foam from the surface as necessary.
• Stir in reserved Jerusalem artichokes and potatoes, honey, ketjap manis, mustard, and cream; bring to a boil. Reduce heat and simmer for 10 minutes. Remove bay leaves and discard. Stir in dill and season with salt.

IRISH LAMB STEW

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
• Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
• Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

LAMB STEW WITH DILL

Steps:

• Put the butter in a wide skillet with a lid and place over high heat. When the butter foam subsides, add the lamb, a little at a time. Let sear, undisturbed, for about 2 minutes, or until the underside is nicely browned. Stir, then add the shallots and potatoes. Let cook for another couple of minutes, then add the salt, pepper, and a cup of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and let the mixture simmer for about 45 minutes, stirring once or twice during that period.
• Uncover and add the carrots if you're using them; stir once and simmer for about 15 minutes more, or until the lamb and potatoes are tender.
• Uncover and add the peas and scallions. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.

MCINTIRE'S LAMB STEW

Steps:

• Place lamb shoulder, carrots, potatoes, onion, garlic, beef stock, seasoned salt, pepper, paprika, thyme, and Irish whiskey in a slow cooker. Cook on Low for 6 to 7 hours. Add peas about 15 minutes before serving.