🍽️ Classic Irish Lamb Stew

Name: Classic Irish Lamb Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g lamb shoulder; 1 onion; 400 g white cabbage (0.5 white cabbage); 200 g red bell peppers (1 red bell pepper); 3 sprigs thyme; 200 g carrots (2 carrots); 4 tbsp rapeseed oil; salt; pepper; 500 g potatoes; 1 bunch flat-leaf parsley

495 kcal · 30 min · 4 servings

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Ingredients

600 g lamb shoulder
1 onion
400 g white cabbage (0.5 white cabbage)
200 g red bell peppers (1 red bell pepper)
3 sprigs thyme
200 g carrots (2 carrots)
4 tbsp rapeseed oil
salt
pepper
500 g potatoes
1 bunch flat-leaf parsley

Instructions

1. Rinse the lamb meat under cold water.
2. Pat the meat dry with a kitchen towel.
3. Cut the lamb meat into bite-sized cubes.
4. Peel the onion.
5. Dice the onion finely.
6. Wash half of the white cabbage.
7. Cut the cabbage in half.
8. Remove the hard core from the cabbage.
9. Cut the cabbage into thin strips.
10. Halve the bell pepper.
11. Remove the seeds and white pith from the bell pepper.
12. Rinse the deseeded bell pepper.
13. Cut the bell pepper into large chunks.
14. Wash the thyme sprigs.
15. Shake the thyme sprigs dry.
16. Pluck the thyme leaves from the stems.
17. Peel the carrots.
18. Wash the carrots.
19. Peel the carrots.
20. Chop the carrots roughly.
21. Heat the oil in a casserole pot.
22. Brown the lamb meat on all sides over medium heat.
23. Add the diced onions to the meat.
24. Add the cut cabbage to the pot.
25. Add the chopped carrots to the pot.
26. Add the bell pepper chunks to the pot.
27. Sauté the vegetable and meat mixture briefly.
28. Season the mixture with salt to taste.
29. Season the mixture with pepper to taste.
30. Add the thyme leaves to the pot.
31. Cover the pot with a lid.
32. Simmer the mixture over medium heat for about 30 minutes.
33. Add a little water if the vegetables start to stick.
34. Wash the potatoes.
35. Peel the potatoes.
36. Cut the potatoes into large cubes.
37. Add the potato cubes to the meat and vegetable mixture.
38. Stir everything well to mix it.
39. Simmer the mixture for another 20 minutes.
40. Wash the parsley.
41. Shake the parsley dry.
42. Pluck the parsley leaves.
43. Finely chop the parsley leaves.
44. Stir the chopped parsley into the finished dish.
45. Taste the stew and adjust seasoning if needed.
46. Serve the Irish stew hot.

Nutrition per serving

kcal: 495
Protein: 40 g · Fett/Fat: 24 g · Carbs: 27 g