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🍲 Irish Stew: Lamb with Potatoes and Carrots

420 kcal · 30 min · 4 servings

Ingredients

• 700 g lamb meat (e.g. neck)
• 3 onions
• 3 carrots
• 3 tbsp vegetable oil
• salt
• pepper (from the mill)
• 800 ml meat broth
• 40 g pearl barley
• 400 g floury potatoes

Instructions

1. 1. Rinse the lamb meat under running water and pat it dry with a kitchen towel.
2. 2. Cut the meat into bite-sized cubes.
3. 3. Peel the onions and cut them into small cubes as well.
4. 4. Peel the carrots and cut them into thick batons.
5. 5. Heat the oil in a wide pot.
6. 6. Fry the meat in batches until well browned.
7. 7. Remove the browned meat from the pot and set it aside.
8. 8. Sauté the onions and carrots in the remaining fat for 2 to 3 minutes.
9. 9. Add the prepared meat back into the pot.
10. 10. Stir in the pearl barley.
11. 11. Season the mixture with salt and pepper.
12. 12. Pour in the broth.
13. 13. Simmer the stew covered on low heat for about 45 minutes.
14. 14. Peel the potatoes while the meat is cooking.
15. 15. Cut the potatoes into cubes.
16. 16. Add the potato cubes to the pot.
17. 17. Cook for another 45 minutes until the potatoes are tender.
18. 18. Finally, adjust the seasoning of the stew with salt and pepper.
19. 19. Serve the stew in pre-warmed bowls.
20. 20. Sprinkle with fresh parsley and serve.

Nutrition per serving

• kcal: 420
• Protein: 41 g · Fett/Fat: 15 g · Carbs: 30 g