Irish lamb stew

Recipe from: 19 April 2010
lamb stew

Ingredients 13
Servings 8
Time 30 mins

Ingredients

  • 2
    kg
    Lamb
  • 4
    Carrots, Peeled and finely chopped
  • 3
    Celery Stalks, Finely Chopped
  • 2
    Onions, Finely chopped
  • 4
    cloves
    Garlic, Finely Chopped
  • 1
    can
    Guiness
  • 1
    l
    Lamb Stock
  • 2
    Bay Leaves
  • 3
    Tbs
    Vinegar
  • 2
    Tbs
    Sugar
  • 4
    Potatoes, peeled and chopped
  • Salt & Pepper to taste
  • Sour Cream to serve
 

Method

2 hours 40 mins
 
In a large pot, brown the meat and set aside.
In some oil, fry the onions, carrots, celery and garlic until soft and slightly golden.
Add the meat back to the pot, add the Guiness and the stock and allow to come to the boil.
Turn the heat down and add the Bay leaves, Vinegar & Sugar.
Allow to cook gently for 1 1/2 – 2 hours until the meat is starting to soften.
Add the potatoes and seasoning and cook for another 30-40minutes until the potatoes are soft.
Serve with Rice and a dollop of Sour Cream.

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Read more on: south africa  |  sauté  |  lamb  |  carrots  |  potatoes  |  stew
 

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