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How To make Irish Clear Lamb Stew
2 1/2 lb Lamb: "neck chops"
4 ea Medium-sized onions
4 ea Medium-sized carrots
1 x Salt and pepper
1 T Lamb fat
1 T Butter
2 1/2 c Stock or water
1 T Chopped parsley
1 T Chopped chives
Don't let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.
How To make Irish Clear Lamb Stew's Videos
The Luck of the Irish Lamb Stew with Guinness | Tanner Style
Happy St. Patty's Day! Come with me on a journey to make this mouth-watering Lamb stew. We didn't forget the Guinness.
The Irish Soda Bread, watch here:
Filmed with: GoPro Hero 9 with Media Mod
Edited with: Corel VideoStudio
Music: Infinius Fail, by Pipe Choir, from pixbay.com
#withoutarecipe #irishfood #lambstew
How to make awesome Irish Stew with Chef John Beilfuss!
Irish Stew! Step by step with Chef John Beilfuss of Lula's Cookhouse! #irish #irishstew #irishfood #irishcuisine #homecooking #scratchcook #homecook #pandemicfood #lulas #lamb
Sumptuous Slow-Roasted Lamb Leg in a Clay Pot | A Delectable Easter Special Feast - Pabs Kitchen
Embark on a culinary journey this Easter with our succulent Clay Pot Roasted Lamb Leg, inspired by rich Portuguese traditions and tailored to tantalize your taste buds! Immerse yourself in the aromatic symphony of carefully-selected spices as they meld with the tender, slow-cooked lamb, rendering it exquisitely fall-off-the-bone. This hassle-free recipe prioritizes your time, ensuring you can indulge in other activities while your feast gradually roasts to perfection in the oven. With a simple marinate-and-wait approach, this delectable dish promises not only a burst of flavor but also a stress-free cooking experience. Tempted? Give it a try and make your Easter extra special!
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#EasterFeast #RoastedLambLeg #ClayPotCooking #PortugueseInspired #EasyCooking #HolidayCooking #EasterSpecial #TantalizingTastes #SlowRoast #CulinaryJourney
Serve 4
Cooking time 2 hours in the oven
Ingredients
1 kg front leg of Lamb, chopped into 4 pieces
2 inches sliced stem of French Garlic round
1 Carrot peel & round sliced
2 Bay leaves
1 tbsp salt preserved red Pepper paste (massa de pimentão)
3 cloves of grated Garlic
1.5 tsps Roasted Cumin
1 tsp Paprika
0.5 crushed Black pepper
40ml Olive Oil
1 tsp dried Rosemary
1 tsp Chili flakes
0.5 tsp Salt
1.5 tbsps Lemon Juice
#PabsKitchen #RoastedLamb #EasterSpecial
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à la carte: Irish Stew | euromaxx
Traditional Irish cuisine is mostly simple, hearty everyday fare, and Irish stew is popular once again after going out of fashion for a time due to its humble origins. Each cook has his or her own recipe, but the main ingredients are lamb or beef plus potatoes, onions and carrots as well as herbs. Chef Padraig Gallagher from Dublin's Boxty restaurant shares his recipe with euromaxx.
Copadia Agnina - Ancient Roman Lamb Stew
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Today we prepare ancient Roman lamb stew, called copadia agnina in De Re Coquinaria, the widest source for ancient Roman cooking.
Ingredients:
lamb shoulder
garum
olive oil
white wine
onion
wheat starch
spices (black pepper, cumin, lovage)
cilantro
Garum
Beef Roast and Shallots
Berley Polenta
Ancient Roman Bread
Venison Copadia and Puls
Pork Copadia
Beef Copadia
Another Beef Copadia
For more info about this recipe check out our blog:
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientrome #ancientromanrecipe #ancientromanfood #apicius #derecoquinaria #copadia #lambstew
Lamb Stew Recipe
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Ingredients (serves 4)
800g diced neck or shoulder or leg of lamb (we used the neck)
2 medium onions, peeled and roughly chopped
3 garlic cloves, peeled and leave as whole
4 medium carrots, washed, unpeeled and roughly chopped
5 medium potatoes, washed/scrubbed, unpeeled and roughly chopped
200g frozen peas
300ml cooking red wine
400g chopped tomatoes
500g passata (tomato juice)
140g tomato puree
3 stalks of fresh rosemary
6 bay leaves
Sea salt
Sunflower oil
Method
Prepare a deep frying pan on high heat and add some oil.
Once the pan is very hot, add the lamb, rosemary, bay leaves and season with some salt. Leave the lamb to cook until it gets a nice golden colour. Give it a gentle stir as you go along.
Add the onions, garlic and carrots to the pan and stir. Let it cook for another 4-5 minutes.
Add the tomato puree and mix thoroughly. This will give us a nice colour and will help to thicken the stew. Make sure that you cook them puree as much as you can, until it almost sticks to the bottom of the pan as this will help reduce its acidity.
Add the wine, give it a stir and let it reduce by half.
Add the chopped tomatoes, passata and potatoes. You can top it up with a little of water and give a good stir. Bring it to the boil and reduce the heat to leave it simmering gently for about 2hrs.
Finally you can add the frozen peas, give it a stir, cover the pan and and after about 10 minutes you can serve.