Lamb and potato stew recipe
- Root vegetables
This recipe is based on the traditional Irish stew, with a few tweaks. It's the perfect square meal for the winter.
8 people made this
- 1 tablespoon vegetable oil
- 1 leek, chopped
- 70g chopped fresh mushrooms
- 450g minced lamb
- 1 clove garlic, finely chopped
- 175ml beef stock
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic and herb seasoning mix
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1 bay leaf
- 465g chopped potatoes
- 185g passata
- 1/2 head cabbage, cored and grated
MethodPrep:25min ›Cook:35min ›Ready in:1hr
- Heat oil in a frying pan over medium heat. Stir in leeks and mushrooms until they begin to soften, about 8 minutes. Crumble lamb into frying pan, add garlic and cook, stirring occasionally, until lamb loses its pink colour, about 8 minutes. Drain liquid from pan.
- Stir in stock, dill, garlic and herb seasoning mix, pepper, onion powder, bay leaf and potatoes. Bring to the boil, then reduce heat to low. Cover and simmer until potatoes are almost tender, about 12 minutes. Add passata and cabbage. Increase heat to medium and simmer, covered, until cabbage is cooked and potatoes are tender, 5 to 7 minutes.
- Remove bay leaf and serve.
Reviews & ratingsAverage global rating:(7)
Reviews in English (7)
This is my recipe. When I originally submitted this, I recommended using NSA broth and tomato sause to help lower the sodium content. The garlic and herb seasoning blend that is listed, I use Mrs. Dash, which is also low sodium. And the vegetable oil listed, I generally use EVOO. I hope you enjoy the recipe! Thanks for looking! :D-12 Jan 2009
This was really great; fast, delicious and easy. I made it as written but saved some fresh dill to sprinkle on top at the end. I recommend making this in a dutch oven as I was running out of room in my large skillet.-27 Oct 2010
by Malina Bleeding Heart Morris
This is very good. These are the changes I made: I used extra lean ground beef, olive oil, 3 cloves of garlic, 2 teaspoons dried dill, and 8 oz tomato sauce. This recipe's fairly versatile. It was very healthy with the meat to veggie ratio and it's very tasty. Thanks for the great recipe!-25 Apr 2009
Irish Lamb Stew
A nice warm stew is a perfect dish for this kind of weather we have right now. Cold, bleak, snowy&hellip The kind of weather that makes me want to stay inside, drink lots of hot tea and only eat soups and stews. Like this melt-in-your-mouth Irish lamb stew.
I do make lots and lots of stews, so if in need of more stew ideas for this season, have a look at this Easy Pork Stew, this White Bean and Cabanossi Sausage Stew, this Hungarian Chicken Paprikash or this Korean Chicken Stew.
Irish stew was one of the first things I&rsquove ever cooked. I had a rather basic recipe from the Irish girlfriend of my employee, bought the ingredients: beef, carrots, onions, and potatoes, and started cooking. No stock or broth, just water, and salt. Not even a stock cube or anything.
The result? Tough, stringy meat and undercooked vegetables swimming in a pool of warm, tasteless water&hellip I almost cried&hellip
Thank God, my cooking skills have evolved during the past years. An Irish stew is a completely different dish nowadays: meltingly tender lamb pieces and soft potatoes, coated in a rich, flavorful sauce made with good quality beef or lamb stock.
- ¼ cup vegetable oil
- 4 teaspoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon cumin
- salt and ground black pepper to taste
- 2 pounds boneless lamb shoulder, cut into 2-inch pieces
- 1 onion, chopped
- 1 (12 fluid ounce) can or bottle beer
- 1 bunch fresh cilantro
- 1 bay leaf
- 4 potatoes, peeled and cubed
- ¼ cup water or broth, or as needed (Optional)
Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
Heat a skillet over medium-high heat and brown meat on all sides, about 3 minutes per side. Remove meat and set aside. Reduce heat, add onion, and cook until soft and translucent, about 5 minutes.
Return cooked lamb to skillet. Mix in beer and cilantro. Season with bay leaf, salt, and pepper. Cover skillet and simmer over low heat for about 1 hour. Add potatoes, cover, and cook over low heat until potatoes are tender, about 30 minutes, adding water or broth if there is not enough liquid in the skillet.
Irish Lamb and Potato Stew
This recipe for Irish Lamb and Potato Stew is so simple but so insanely delicious. Not to mention, it&rsquos warm and comforting and will make you feel all fuzzy inside during the cold winter weather. It&rsquos cooked in a dutch oven, first on the stovetop then baked, making the lamb super tender. Sweet potatoes and dark beer are added, giving it amazing depth of flavor, with only a little fresh thyme added as seasoning in addition to salt and pepper. And it&rsquos easily adaptable to be gluten-free/paleo/whole30. AND it&rsquos freezable and a great make-ahead meal.
This is the ultimate winter stew and you CANNOT live without it.
I can&rsquot get over how delicious the broth is in this recipe. I used a mixture of half beef broth and half dark beer. I&rsquove never cooked with dark beer before, and the result was way better than expected. Stout is my favorite kind of beer to start with- it&rsquos smooth and rich and velvety and has a warming flavor that&rsquos great in cold weather. It gave the broth base the same kind of delicious flavors, making it much more complex than it would have been with just beef broth.
The flavor of the lamb also infuses into every bite. It&rsquos browned (in batches, to get a good sear and color) before the other ingredients are added, and every browned bit left behind infuses into the stew. Lamb is my favorite kind of meat. Probably because I&rsquom half Greek- it&rsquos in my blood. I love the flavor of the meat and the flavor of its fat that seeps into the every bite of the stew and gets absorbed by the potatoes. Yum yum yum. Absolutely delicious.
Now. If you are looking for a gluten-free, paleo, or whole30 compliant version of the stew, you&rsquoll have to omit the beer. But don&rsquot worry- it will still be super tasty! Just use all beef broth, or even chicken broth, instead. And if you&rsquore reading this post being like &ldquolamb is great and all, but I don&rsquot have piles of money to spend on it,&rdquo I hear you. Feel free to use beef stew meat instead!
A lot of stew recipes use flour as a thickener for the broth. I didn&rsquot find that to be necessary for this recipe. Traditional Irish lamb stews don&rsquot have sweet potatoes, but I added them for a few reasons. First, sweet potatoes are packed with nutrients and I wanted to bulk up this recipe with more vegetables, so I could use less meat (and save some moolah). Second, they have a slightly sweet flavor, which helped balance everything out and made the recipe so satisfying since it hit every taste. I almost always find that if I eat sweet potatoes as part of my meal, I rarely want dessert or anything sweet after.
Finally, the sweet potatoes cook faster than the carrots and potatoes, which means their texture was a lot softer in the end. This caused them to disintegrate slightly into the stew, acting as a thickener. The more you stir it, the thicker it will become (but also the fewer large pieces of sweet potato you&rsquoll have- so be careful!).
You can certainly use flour to thicken this if you want, or even add some pre-mashed potatoes (of the sweet or white variety) to the stew.
I used my trusty Cuisinart Oval Dutch Oven for this. I love the color, and I also love the price. It&rsquos a much more affordable alternative to more expensive brands, with the same result. The oval shape is great for roasting a whole chicken.
If you don&rsquot have a dutch oven, you can definitely make this in any large pot on your stovetop- just simmer for an hour or so instead of baking.
If you like this recipe, check out this Chicken, Sweet Potato, and Black Bean stew&ndash another hearty, nutrient-packed, warming meal.
Peel potatoes and chop into 2-3cm pieces.
Place in a container of cold water until needed.
Roughly chop onion, leek and celery to fit into a food processor along with garlic and rosemary.
Pulse until vegetables are finely chopped, ensuring they aren't processed to a liquid.
Heat half the olive oil in a large, heavy-bottomed soup pot and add chopped vegetables.
Keep stirring on moderate heat until vegetables have softened, about 2-3 minutes.
Add drained potatoes, along with beans, and keep stirring and frying in the pot for a few more minutes.
Add cold water to cover vegetables by about 3cm, stir and bring to the boil.
Turn down immediately to a very low simmer and keep cooking gently for 3 hours.
Stir every so often to make sure it's not catching and add a little water if too dry.
Lamb and potato stew recipe - Recipes
Abgoosht (Lamb Shank, Potato and Chickpea Stew)
Abgoosht is a traditional Iranian stew often known as &ldquoworking man&rsquos stew&rdquo for its simple ingredients. Often a nourishing family style meal that brings everyone together in the colder months.
1 large yellow onion, sliced
5 cloves of garlic, chopped
1 14oz can beef broth (optional)
5 russet potatoes, peeled and quartered
1 14oz can cooked chickpeas, rinsed and drained
Mixture of fresh parsley, green onions, mint, basil
Pickled vegetables (Torshi)
Heat 1 tbsp vegetable oil in a 5-quart Dutch oven. Add onions and fry until soft and starting to brown. Once onions are fried, set aside and add 2 tbsp vegetable oil to the Dutch oven. Add lamb shanks and brown, turning as needed. Add garlic, turmeric, salt and pepper. Keep in mind that adding the potatoes later will soak up some of the salt in the dish therefore a little extra salt is included in the recipe. Add the onions to the spices and browned lamb shanks. Simmer for two minutes until the spices are mixed well and the garlic is lightly browned. Next add the beef broth and use water to fill the rest of the pot until the meat is slightly covered. I like using beef broth to give it a little more flavor, but you can also use water instead. Add the dried limes and bring to a simmer. Cover and cook on low until the meat is falling off the bones (about two hours). Next add the potatoes, tomatoes, chickpeas, and tomato paste and cook until potatoes are tender.
Traditionally, after all the ingredients are cooked, the broth is drained into individual small bowls. Sangak flatbread is torn up into small pieces and soaked in the broth. This is eaten as an appetizer to the hearty stew. Next, the stew is mashed up into a paste like consistency and is eaten with more sangak flatbread, herbs and pickled vegetables.
Lamb and Potatoes Stew
Posted By Savita
Last week had been quiet exciting! I shared few of my favorite breads, curries, and salad with you all! I am still enjoying a piece of Hawaiian Sweet Dinner Roll while typing this post.
This week, I want to dedicate to some warm and comforting stews, lite breads, plus a little bit of festivity which is MUST in fall season and approaching festivals! I am also excited to announce the first GIVEAWAY for this season this week. So keep an eye and don't forget to participate!
Here is week's first comforting Lamb and Potatoes Stew. This is one of my favorite stew early fall-winter season. Vishal loves anything but lamb and no-doubt potatoes are welcome anytime too.
This stew is invention of my lazy cooking style. no-no, don't get me wrong, I can cook for hours when it is for Vishal or a guest or family, I am just lazy for myself. If I have an option, I won't lift a hand to cook for myself. Last week, I had very less amount of lamb in fridge and had totally no clue. what to cook for dinner. and (as usual), I wanted to keep it simple. Even though I was not in mood to eat meat, I wanted to finish the lamb before we head for grocery over the weekend.
Hence, I decided to kill-two-birds-with-one-stone. Even when I don't eat meat, I don't mind eating vegetables cooked in same pot with meat. I made this delicious one-pot lamb stew for Vishal, thereby finished lamb (mission 1 is DONE), and added sweet peppers to serve me - the lazy-diet-freak-myself (mission 2 is DONE). End result was a flavorful lamb stew with comforting slow-cooked, broth rich, and flavored potatoes, and broth-soaking sweet peppers with bite of brine-y olives here-and-there.
In other words, it was a "lamb and potatoes stew" for Vishal (since he will not eat peppers/or any veggies I add to this stew. When there is meat, there should be no veggie-stuff for him. ), AND "potatoes and peppers stew" for me since I not wanted to cook for me separately.
Recipe steps pictures show about 1/2 pound of lamb. I have upgraded the recipe ingredients to share 4 serving lamb stew with you. This stew recipe is very forgiving. Feel free to reduce amount of lamb, and/or increase veggies to fit your taste and style. If I had 1 lb lamb, I would have frozen 2 servings of stew to serve later. Spices and Yogurt marinated lamb, and olives define the flavor-profile of this Mediterranean-inspired stew. You can change meat or veggies per your choice, but, I highly recommend using marinade and olives for this stew.
I made fresh Pita Bread to compliment Mediterranean flavors, will share recipe with you in a day or two. If you end up making lamb stew before I add recipe, feel free to bring store-bought pita bread or chose a bread from suggestions below.
Paleo Notes: Skip sugar and white wine for paleo version. And also marinate lamb in lemon juice instead of yogurt.
Mutti's Recipe for Lamb Stew
This recipe for Lamb Stew, aka Hammelfleisch Eintopf, is such an easy dinner recipe idea. It's a traditional German "Eintopf" (one-pot) meal.
Taken from my Mutti's hand-written cookbook and translated into English, I hope you'll find this easy lamb recipe one that you'll add to your favorites as well.
Use a lean cut, such as the shoulder or leg of lamb or buy stewing lamb already cut up to make this go faster.
Both lamb and mutton are covered with a papery white membrane which should be removed before cooking. This membrane, if left in place, gives a strong gamey flavor.
What to serve with this stew? A loaf of crusty German bread is all that's needed. Enjoy!
Cook the green beans, for how long.
The recipe below is an old one. The veggies were often cooked until they were really quite 'mushy' and after 30 minutes, they really were.
If you want your beans with a bit more 'bite', then omit the green beans until the last 15 - 20 minutes or so.
Grab your copy of Oma's favorite soups collection in Quick Fix German Soups e-Cookbook. You'll LOVE it!
Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!
Irish Lamb Stew Recipe
Last year for Saint Patrick’s Day, my daughter, Brenda, went back and forth between cooking a traditional Irish Lamb Stew or a Guinness Beef Stew. For her husband, the Guinness Beef Stew won out as his first choice for her to cook and they were not disappointed. She highly recommends trying the recipe! She promised herself that lamb stew would be on the menu this year. Traditionally Irish lamb stew was cooked with the cheapest and most readily-available ingredients using mutton (less tender sheep over two years of age) or lamb meat (neck bones or shanks) and root vegetables such as potatoes and onions with water. Cooking the stew over low heat for a long period would make the meat fall apart tender. Irish lamb stew is also typically cooked in a clear broth instead of a thicker stew sauce that most Americans are used to. Now days, you will also find more variety of root vegetables added to the stew such as carrots, leeks, parsnips, or turnips with barley and parsley.
Researching recipes and cooking techniques for lamb stew, my daughter found that several recipes actually let the stew bake covered in the oven versus cooking stove top. Many recipes also do not brown the lamb meat first, but layer all the ingredients into the Dutch oven to cook and stew together. Since every Irish cook will have their own version of the recipe and cooking method they prefer, she decided to try out the baking technique, but she would still stick with browning the meat and onions like she normally does. Instructions have also been provided for the stove top cooking, slow cooker and Instant Pot pressure cooker method.
In both of our personal opinions, we feel onions add more flavor if they are sauteed first before cooking in a soup or stew. Since the stout beer added such a wonderful flavor to the Guinness Beef Stew, my daughter included some stout beer to deglaze the meat and onions bits stuck to the bottom of the pan for maximum flavor enhancement. She saw many recipe versions using bacon for flavoring, but decided to try out the stew with more of the core flavors.
Per Brenda, “I will try out the bacon the next time I make it, because let’s face it – bacon makes everything taste better! I really liked the clear broth in this stew, it had a great comforting flavor without feeling too heavy. It was a nice change over the traditional thick stews I usually make. I also enjoyed leftovers for lunch the next day and the flavor improved even more.”
This recipe serves as a good introduction to lamb shanks and parsnips. I do agree with a few of the reviewers that there is a bit more parsnip than really necessary -and that it could use more potatoes. but those are personal preferences. I've made this dish several times, as is, and continue to enjoy it, year after year. As for getting enough shanks, when the weather cools and I'm in the mood for this dish, I tell the meat manager of my local grocery story to set aside the shanks the next time they work with lamb and call me. I also tell him to cut them on the larger side, or top heavy, borrowing a chunk from the lower leg. It pays to always say 'hello' to the butcher )
It was warm here today, so I adapted the recipe to a crock pot to keep the kitchen cool. Cut the water and halved the diced tomatoes. Used mexican oregano for extra flavor. Used a roux to thicken the liquid. It was delicous with an Italian Merlot!
not that it was alot of wrok, but i expected more flavor than i got. I prefer the recipe with rosemary and tomato and red wine for really concentrated flavor.
The lamb is to die for tasty, succulent, "Delish"! The veggies were good but the lamb was the star of the show for us. Served a good Washington State Cab (Robert Karl Vineyard) which went well. Would make this again, but might add more olives next time. Would serve with a good spicy red Zin (Turley?) , and Aussie Shiraz, or another hearty Cab. This is a good company dish cause most of the work is way "up front".
I made some mild changes to the recipe based on what I had on hand. I was looking for something interesting to do with a fine bunch of parsnips I had on hand. Instead of all lamb shanks, I used one large one (2+ lbs--had to be cracked to fit in the pot!), some bone-in lamb stew meat and some boneless lamb chuck I had on hand. The bone from the shank and the bone-in stew meat gave the sauce a good body. I removed all of the meat from the shank prior to serving, so it was easier to eat. The recipe was good, light, but pretty standard-tasting. Adding additional vegetables at the end of the cooking gave a good fresh taste and texture that helped make the dish more interesting. Next time, I would substitute more parsnips for the carrots at the end (because there are already quite a few in the recipe), add more olives (because I love the taste and believe they would add more tang), and add some orange zest right before serving, as the orange flavor was lost in the cooking process.
My family loved this recipe. I use less potatoes and more parsnips - just to suit our taste.
this was one of the most flavorful lamb shank recipes I have tried. The vegetables were worth fighting over, so next time I'll add a few extra! For those of you who dont know or like parsnips, this is a great way to be introduced. The hardest part of this recipe was actually finding enough lamb shanks.
Have made this several times and it always gets rave reviews. The meat is so tender and the flavours are simple and delicious. Have also used lamb shoulder instead of shanks.
I not only enjoyed this the first night, but made a wonderful lamb soup from the leftover sauce and the one lamb shank that wasn't eaten. I just added chicken stock, cut up the carrots and potatoes into bite-sized chunks, added and cooked more vegs as necessary, and shredded the leftover lamb.
Although I like lamb I had never had shanks before so I was really looking forward to making this dish. I made it exactly as the recipe calls and liked it but felt that, since the dish called for so many carrots, there really wasn't a need for so much parsnip. My guests enjoyed the dish but also felt there was too much parsnip a vegetable not many of them were very familiar with. Overall the dish was good and the shanks cooked beautifully. Next time I'll try a braised shank recipe.
My husband loves lamb shanks--I was lukewarm about shanks. He made this dish--it's awesome! I'm trying to talk him into making it for our dinner club. A great winter dish--serve with a light green salad and Beaujolais Nouveau. Delicious!
We loved it and I sent it to my daughter for her Gourmet Dinner group. She got rave reviews. It is rich but so delicious.
Classic - Hearty and easy to make. Good for a cold winter day. The lamb was so tender my 2 year old ate tons of it (which is amazing).
one of the better recipes i have for lamb shanks.
Very hearty and tasty fare. Certainly not low fat. My wife thought it had too much of a mutton smell, but I didn't