Irish lamb and potato stew with butter
A classic one pot lamb stew with soft potatoes, carrots and a spoonful of butter melted through. Simple, warming and full of flavour.
- Time2 hr 15
- LevelEasy
- Costabout £2.88 a head
Ingredients
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Method
- 1
Heat the oil in a casserole and brown the lamb in two batches, 4 minutes per batch. Lift out.
8 min - 2
Add the onions and cook for 5 minutes. Return the lamb with the carrots, half the potatoes, stock, thyme and bay.
5 min - 3
Bring to a simmer, cover and cook on a low heat for 1 hour. The first potatoes will melt and thicken the stew.
60 min - 4
Add the rest of the potatoes and cook for 30 minutes more, until the lamb falls apart and the potatoes are tender.
30 min - 5
Stir in the butter, season well and scatter with parsley. Serve in deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.