Achill Mountain Lamb Stew
Ingredients
- 1 kg lamb or mutton shoulder diced
- 2 tbsp flour
- 50 ml rapeseed Oil
- 50 ml Brandy
- 2 Onions sliced
- 4 Carrots chopped
- ½ leek chopped
- 200 g turnip cut into pieces
- 4 cloves garlic crushed
- 2 sprigs rosemary
- 1 sprigs thyme
- 1 tbsp parsley roughly chopped
- 500 ml vegetable Stock
- Salt & Pepper
Method
- In a bowl, place the lamb pieces and sprinkle some flour over. Toss to coat the lamb pieces. Heat the oil in a large saucepan and add the lamb, brown in batches if needed. Season well.
- Next, Add the onions, leek, carrots, turnip, garlic and herbs and continue to sauté for 2 more minutes or so.
- Carefully add the brandy and Allow to ignite or evaporate over a high heat and stir to coat the lamb.
- Add the stock and bring to the boil over high heat. Reduce the heat and cover with a lid. Simmer for 2-4 hours until the lamb is cooked through and falling apart when stirred.
- Check the seasoning and scatter the chopped parsley just before serving.
- Enjoy piping hot with slices of bread.
