Irish Lamb & Potato Stew

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    3hrs 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    877

Pearl barley makes this traditional Irish stew extra hearty and comforting, and it's even better the next day. Serve ladled into warm bowls with crusty bread on the side.

recipe updated 13 Mar 2019

Ingredients

  • Lamb shoulder icon
    Lamb shoulder
    4 cups
  • Carrot icon
    Carrot
    400g (about 8)
  • Onion icon
    Onion
    3 (420g)
  • Leek icon
    Leek
    1 (90g)
  • Potato icon
    Potato
    750g (about 4¼)
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (30ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Bay leaves icon
    Bay leaves
    3
  • Pearl barley icon
    Pearl barley
    50g (about 4¾ tbsp)
  • Chicken stock icon
    Chicken stock
    1 liter (1000ml)
  • Fresh parsley icon
    Fresh parsley
    4 tbsp (15g)
  • Fresh chives icon
    Fresh chives
    4 tbsp (12g)

Tools

  • kCook icon Plate
  • kCook icon Large saucepan

Step preview

  1. Add vegetable oil to a clean large saucepan
  2. Heat - medium heat
  3. Add lamb shoulder to the large saucepan
  4. Season with salt & pepper
  5. Fry evenly until browned
  6. Add carrot, onion, leek, potato, bay leaves and pearl barley to the large saucepan
  7. Pour chicken stock into the large saucepan
  8. Cover to simmer - 2 hr 30 min, low heat
  9. Add fresh parsley and fresh chives to the large saucepan
  10. Cook while stirring occasionally - 10 min, low heat
  11. Season with salt & pepper
  12. Serve immediately
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