Irish stew

Not everyone loves lamb - it is believed that the meat is tough and has a peculiar aroma. But you just need to know the special subtleties of cooking lamb. In this Irish stew recipe, the meat is stewed for a long time with herbs and vegetables - it turns out juicy, soft and very tasty.

Ingredients

• Lamb shoulder - 1 kg
• Potatoes - 1 kg
• Carrots - 300 g (2 pcs.)
• Onions - 300 g (2 pcs.)
• Garlic - 4 cloves
• Fresh parsley - 1 bunch
• Fresh rosemary - 1 bunch
• Refined olive or sunflower oil - 3 tbsp. l.
• Salt to taste

Directions

1. Pre-washed and dried meat must be cleaned of bone and coarsely chopped.
2. Peel and chop vegetables (carrots, onions, garlic). Remove the rosemary leaves from the twigs.
3. In a deep saucepan or skillet with high sides (or like mine, in a saucepan with a thick bottom), fry the lamb in heated vegetable oil for 3 minutes on each side.
4. Add chopped onions, garlic, carrots, rosemary leaves. Fry the lamb with vegetables for 5-7 minutes, stirring occasionally.
5. Pour in 600 ml of boiling water, stir and bring to a boil. Season with salt and pepper to taste.
6. Add the coarsely chopped potatoes, bring to a boil and cook the meat and potatoes over low heat, covered for 2 hours.
7. Add 3-4 ice cubes to the Irish lamb stew and remove any fat and noise (foam) that have risen to the surface with a slotted spoon or spoon. Bring to a boil again, add the chopped parsley and divide the finished Irish stew into bowls.
8. Bon Appetit!