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22 May 2014,17:16 by
J.Sujatha

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IRISH STEW

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Preheat the oven to 160°C. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 minutes until crisp.
  • Turn up the heat, then cook the lamb for 6 minutes until brown. Remove the meats with a slotted spoon.
  • Add the onions, carrots and herbs to the pan, then cook for about 5 minutes until softened.
  • Return the meat to the pan, stir in the pearl barley, pour over the stock, then simmer for 15 minutes. Add the seasoning.
  • Place the chunks of potato on top of the stew, cover, then braise in the oven, for about 1½ hours until the potatoes are soft and the meat is tender.
  • Remove from the oven, dot the potatoes with butter, scatter with spring onions and serve hot with crusty bread.

 

INGREDIENTS

  • 8 Potatoes, peeled and cut into chunks
  • 50 grams Butter
  • 5 Spring onions, finely sliced
  • Crusty bread to serve
  • 50 ml Sesame oil
  • 500 grams Smoked Streaky Bacon, skinned and cut into chunks
  • 1 kg Boneless lamb, cut into large chunks
  • 6 Onions, peeled and sliced
  • 6 Carrots, peeled and sliced into chunks
  • 4 Bay leaves
  • A small bunch Thyme
  • 200 grams Pearl barley
  • 1 litre Lamb stock
  • Salt and pepper to taste

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