Ingredients
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1 lb (450 g) Lamb
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1 large Onion
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2 tbsp of Olive Oil
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2 Carrots
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2 sticks of Celery
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3 cups (750 ml) hot Water
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½ tbsp of granular Beef
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2 crumbly Lamb Stock
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1 tsp Chili Powder
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A pinch of dried Oregano
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8 medium sized Potatoes
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Salt
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ground Black Pepper
Directions
This is a very easy to make and delicious Irish stew recipe that is perfect on a Sunday or any cold winter night. The aroma wafting from the kitchen while this sumptuous dish is cooking, will tease your dinner guests to the limit until it is served. Hearty, nutritious, simple to make and I can guarantee they’ll be coming back for more! Serve with hot crusty bread.
Steps
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1
Done
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Heat the olive oil in a large saucepan over medium heat. Cook the lamb until it is browned on all sides. Then stir in onion, carrots, and celery and fry for a further 5 minutes. |
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2
Done
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Now mix the water, gravy mix, and lamb stock together in a small jug and pour into the pan. Add the chili powder, and oregano and stir again. |
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3
Done
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Cover the saucepan with its lid, reduce to a low heat and simmer for about an hour, gently stirring occasionally. Now add the potatoes, replace the lid and simmer for a further 30 minutes until the potatoes are easily pierced with a skewer or a fork. Season with salt and pepper and serve with hot crusty bread. Delicious! |
