Authentic Irish stew recipe

166 ratings Rate
  • Serves 4
  • 20mins to prepare and 2hrs to cook
  • 603 calories / serving
  • Freezable
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Pre-heat the oven to 160 C. In a large frying pan heat a tablespoon of the oil over a moderate heat. Add the lamb cutlets, or for a boneless version, cut the eye of the meat from the bones, and fry until brown.

Remove the lamb and place in a lidded casserole pan, cover with the potatoes, onions, leeks, carrots, pearl barley and season. Add the stock and cook in the oven with the lid on for one hour. Add the cabbage and cook for a further hour adding more stock, if required. Serve piping hot from the oven.

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  • Ingredients

  • 800g lamb cutlets bone removed
  • 2tbsp vegetable oil
  • 500g potatoes, peeled and cut into chunks
  • 2 onions
  • 150g carrots, chopped
  • 2 leeks, sliced
  • 100g pearl barley
  • 750ml lamb stock
  • ¼ of cabbage, sliced
  • sea salt
  • freshly ground pepper
  • Energy 2530kj 603kcal 30%
  • Fat 22g 31%
  • Saturates 7g 36%
  • Sugars 11g 12%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 54.3g Protein 43.1g Fibre 8.7g

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