Lamb stew is perfect for St. Patrick's Day or all year round!
Lamb stew is the perfect meal for St. Patrick's Day or comfort food for anytime of the year. Lamb always says spring but the stew keeps you warm while the weather is so unsettled. Lamb is always a welcomed change from beef or chicken. This recipe has just a taste of the Asian with cumin, soya sauce and ginger but still retains a distinctly Irish robust flavor.
• 2 pounds lamb stew (stewing lamb)
• 1/4 cup red wine
• Approximately 1/ 2 cup flour you might need more to coat it.
• 2 tablespoons olive oil
• 1 large onion
• 2 cloves garlic chopped
• 3 carrots
• 2 stalks celery
• 1 /2 cup veal stock
• 1 /2 cup potato water
• 2 tablespoons flour
• 4 leaves basil
• 2 teaspoons dried Rosemary
• 1 teaspoon cumin
• 2 teaspoon grated fresh ginger
• A splash of Soya Sauce
Cover lamb stew (stewing lamb) with red wine then coat with flour. Marinate in the refrigerator for at least two hours. Chop onions, carrots and celery. Place the carrots in a small microwave bowl with a 1 / 4 cup water and put on high for 2 minutes in microwave. Set aside. In a heavy skillet heat the olive oil add onions and fry until golden brown then add the chopped garlic. Add lamb to skillet, fry up until the lamb is cooked. On medium heat, add veal stock and carrots in their water. Add celery and basil leaves and the rest of the spices and soya sauce. Mix the flour with the potato water and then add to stew. Keep cooking for at least twenty minutes on simmer. Add more liquid if you need it or more flour if you like a thick stew.
Serve stew on mashed potatoes.
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