Irish Lamb Recipes

Charlene Said:

I need an Irish soup/stew recipe that does not contain lamb or cabbage but is still delicious.?

We Answered:

Irish Beef Stew Recipe

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sautÃ© until brown on all sides, about 5 minutes. Add garlic and sautÃ© 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. SautÃ© vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Serves 4 to 6.

Cathy Said:

can anyone give me the best christmas pudding recipe, i part english,irish and scottish and would love to make

We Answered:

1 cup light molasses
3/4 cup melted butter
1/2 cup warm milk
2 eggs, beaten
1 cup all-purpose flour, plus additional for tossing fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
1 cup raisins
1 1/2 ounces brandy
Holly sprig, for garnish
Hard Sauce, recipe follows

Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.

Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and hard sauce.

Hard Sauce:
1/4 pound butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1-ounce brandy or rum

Beat all ingredients together until very well combined. Serve with pudding.

Diana Said:

Can anyone please recommend to me a good and simple recipe for Irish Lamb Stew? Thank you very much.?

We Answered:

Irish Lamb Stew

3 1/3 lbs boneless leg of lamb, cut in 1/2 inch cubes
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1 2/3 teaspoons canola oil
6 2/3 yellow onions, peeled,coarsely chopped
1 2/3 cloves garlic, finely chopped
1/2 cup chopped fresh curly parsley
1 2/3 teaspoons caraway seeds
2 bay leaves
1 1/4 pints chicken broth or beef broth
1 (20 ounce) bottle Guinness stout or dark beer
3 1/3 tablespoons apple cider vinegar or red wine vinegar
1 2/3 tablespoons packed brown sugar

1Combine flour, salt and pepper.
2Dredge lamb cubes in seasoned flour.
3Heat oil; brown meat over medium-high heat.
4Reduce heat to medium, add onions and garlic.
5Cook, stir 5 minutes until browned and onions are translucent.
6Add remaining ingredients, raise heat to medium-high and bring to boil.
7Reduce heat to simmer, cook (sitrring occasionally) for 90 minutes to 2 hours, or until meat is fork tender.
8Thicken gravy, if necessary, with cornstarch-sauce slurry.
9:In Ireland, the lamb used is*never* boneless.
10A stew is, by Irish tastes and sensibilities (and very much contrary to the American perception thereof),*not* an elegant dish, but rather a working dish that can be made and left unattended while good Irish lads and lassies are out toiling in the fields, tending the lambs and sheep that are used in this dish, or following other gainful pursuits and pastimes.
11The bones have been removed here to adjust this recipe to more molly-coddled American tastes.

www.recipezaar.com/Irish-Lamb-Stew-574â€¦

Bill Said:

What's a good recipe for Irish lamb stew?

We Answered:

Irish Stew, My Way
Submitted by: CLWEST47
Rated: 4 out of 5 by 9 members Prep Time: 30 Minutes
Cook Time: 3 Hours Ready In: 3 Hours 30 Minutes
Yields: 8 servings
"Ireland has so many wonderful tastes to please the palate. Of all of those great culinary delights, Irish Stew would have to be a favorite of mine. Apparently, my family agrees, because a pot full of 'Irish Stew, My Way' doesn't last long around this house. Served inside a bread bowl or with fresh dinner rolls on the side, it is a hearty and savory meal. Give it a try."
INGREDIENTS:
2 tablespoons olive oil
1 small sweet onion, diced
1/4 teaspoon salt
1/2 teaspoon freshly ground
black pepper
1 tablespoon dried Italian
seasoning
3 cloves garlic, crushed
1 pound cubed lamb stew meat
1 pound cubed pork stew meat
1 (14.5 ounce) can beef broth
3 carrots, cut into 1/2 inch
pieces
1 medium turnip, quartered and
cut into 1/2 inch pieces

2 parsnips, peeled and cut into
1/2 inch pieces
1 red bell pepper, seeded and
cut into 1 inch pieces
1 yellow bell pepper, seeded
and cut into 1 inch pieces
1 green bell pepper, seeded
and cut into 1 inch pieces
1 medium sweet onion, cut into
large chunks
2 stalks celery, cut into 1/2 inch
pieces
1 (12 fluid ounce) can beer
8 small red potatoes, quartered
2 tablespoons cornstarch
DIRECTIONS:
1. Heat olive oil in a large skillet over medium heat. Place 1 onion in skillet, and season with salt, pepper, and Italian seasoning. Mix in garlic. Cook and stir until tender. Mix in the lamb and pork, and cook until evenly brown. Reduce heat to low, and pour in beef broth. Simmer 30 minutes.
2. Transfer the skillet mixture to a large pot. Mix in the carrots, turnip, parsnips, red bell pepper, yellow bell pepper, green bell pepper, remaining onion, and celery. Pour in the beer. Cover, and cook 2 hours over low heat.
3. Remove 1/2 cup stew liquid. Stir potatoes into pot, and continue cooking 30 minutes, or until potatoes are tender. About 15 minutes before serving, mix cornstarch into the reserved liquid. Stir into the stew to thicken.

Annie Said:

Real Irish Stew Recipes?

We Answered:

Irish Stew.
Ingredients
Serves: 4
675 Gram Mid neck of lamb, cut into cutlets & trimmed (1 1/2 lb)
2 Medium Onions, sliced
450 Gram Potatoes, thinly sliced (1 lb)
1 Tablespoon Parsley, chopped plus extra to garnish
1 Tablespoon Thyme, chopped
300 ml Water (1/2 pint)
Method
Pre-heat oven to 170 Â°C / 325 Â°F / Gas 3.
Make layers of meat, vegetables and herbs in a deep casserole, ending with a top layer of potato to make a neat 'lid'.
Pour in the water and cover with greaseproof paper or foil and then the casserole lid. Bake for 2 hours or until everything is tender. Serve hot garnished with chopped parsley.

Arlene Said:

How do you make a traditional irish stew?

We Answered:

Irish Lamb Stew

Ingredients
1/2 pound thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups homemade beef stock or use canned
2 teaspoons sugar
4 cups carrots, cut into 1-inch pieces
2 large yellow onions, peeled and sliced
3 pounds potatoes, peeled, quartered, and cut into 1/2-inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1/2 cup dry white wine
chopped parsley

Instructions
Using a large frying pan, sautÃ© the bacon. Reserve the fat and the bacon. In a large mixing bowl place the lamb, salt, pepper, and flour. Toss to coat the meat evenly. Reheat the frying pan. In batches, toss the meat in the flour to coat evenly, then brown in the reserved bacon fat. If you run out of fat, use a little oil. Transfer the browned meat to a 10-quart stove top casserole, leaving about 1/4 cup of fat in the frying pan. Add the garlic and yellow onion to the pan and sautÃ© until the onion begins to color a bit. Deglaze the frying pan with 1/2 cup of water and add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar. Cover and simmer for 1-1/2 hours, or until tender. Add the remaining ingredients to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving. Top with the parsley garnish before serving.

http://homecooking.about.com/library/weeâ€¦
Irish stew history
Irish stew is a filling, flavorful peasant dish made with the cheapest, most readily-available ingredients. The Irish raised primarily sheep and root crops for subsistence. The sheep provided wool for warm clothing, milk for drinking and making cheese, and eventually food. Potatoes were the main food crop, prior to the potato famine.

Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, is traditionally made of lamb or mutton (less tender sheep over two years of age), potatoes, onions, and parsley. Often, only lamb or mutton neckbones, shanks, and other trimmings were the only basis for the stock. Yet, these would-be discards still held enough flavor after a long simmering process to do justice to a hearty bowl of stew. The root vegetables added further flavor and thickening power, as well as filling sustenance. Some cooks added turnips or parsnips, carrots, and barley when available.

Ross Said:

Looking for a few good IRISH recipes!!!?

We Answered:

Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot

2 kg potatoes
2 large onions, peeled and sliced thickly
450 g good quality pork sausages
450 g bacon, piece thick cut
500 ml water
1 ham stock cube, if ham stock isn't available or 1 beef, if ham stock isn't available or 1 chicken stock cube, if ham stock isn't available
3-4 tablespoons fresh parsley, chopped
salt (to season)
coarse-ground pepper (to season)

Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.

Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).

Preheat the oven to 300F / 150Â°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).

Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.

To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

Irish Lamb Recipes

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