The best Irish Lamb Stew I ever had was in a little pub in Dublin, Ireland. I don’t know if that famous Irish Extra Stout was in it but it was great tasting. This recipe gives you the flavor of Ireland in your own kitchen. And of course, it’s a one pot meal. This was our dinner tonight.
- 2 to 2 1/2 pounds of Lamb Shoulder, cut into 1 inch chunks
- 1/4 cup All Purpose Flour or Wondra
- 2 teaspoons Sea Salt
- 1 teaspoon dry Mustard
- 2 tablespoons Bacon Drippings (can use Extra Virgin Olive Oil)
- 4 small Onions, quartered
- 2 ribs Celery, cut in 2 inch pieces add in any leaves for extra taste
- 2 medium White Potatoes, peeled and cut in large chunks
- 2 small Turnips or Parsnips, peeled and large diced
- 2 cups Water
- 1/4 teaspoon dried Marjoram
- 1/4 teaspoon dried Thyme
- 4 oz frozen Green Peas or 1/2 cup dehydrated whole Green Peas
Mix flour, salt and dry mustard. Coat lamb cubes with the mix. Over medium heat, melt the bacon drippings or oil in a large cast iron skillet. Brown the meat on all sides. Brown in batches if needed so the meat is not crowded in the skillet.
Place all meats back into the skillet and add the vegetables and herbs to the meat. Cover with water. If using dehydrated green peas put them in skillet now.
Reduce heat to low – medium low and simmer for 1 1/2 hours or until meat is tender. If using frozen peas add them now and cook for 5 minutes. Serve with Irish Soda Bread, Irish brown bread or any crusty type bread with creamy butter.