Irish Lamb Stew with Bacon
6 servings
30 minutes
Irish lamb stew with bacon is a classic dish of Irish cuisine that embodies the warmth and comfort of a family dinner. Its history originates from the traditions of peasant food, where simple, accessible ingredients were transformed into a hearty and aromatic meal. Tender lamb infused with the flavor of crispy bacon simmers in a rich broth enriched with potatoes, carrots, and onions. Wheat flour gives the sauce a light thickness, while savoy cabbage adds fresh notes. Long simmering makes the meat incredibly tender, and fragrant parsley completes the symphony of flavors. This dish is perfect for a leisurely family dinner, creating an atmosphere of coziness and warmth.
1
Heat butter and vegetable oil in a pot over high heat. Add the meat and fry for 1-2 minutes on each side, then transfer to a plate. Add the sliced bacon and fry for 2-3 minutes until crispy. Transfer to a plate, leaving the oil in the pot.
- Butter: 20 g
- Vegetable oil: 1 tablespoon
- Bone-in lamb cutlets: 8 pieces
- Bacon: 4 pieces
2
Pour flour into the pot and mix. Remove from heat and layer half of the thinly sliced potatoes, carrots, chopped onions, leeks, cabbage, and bacon. Next, layer the meat and top with the remaining vegetables and bacon.
- Wheat flour: 1 teaspoon
- Potato: 600 g
- Carrot: 3 pieces
- Onion: 1 head
- Leek: 1 piece
- Savoy cabbage: 150 g
- Bacon: 4 pieces
- Bone-in lamb cutlets: 8 pieces
- Potato: 600 g
- Carrot: 3 pieces
- Onion: 1 head
- Leek: 1 piece
- Savoy cabbage: 150 g
- Bacon: 4 pieces
3
Pour in the broth and bring to a boil over high heat. Reduce the heat, cover, and simmer for 1.5 hours until the meat is very tender. Season with salt and serve, garnished with parsley.
- Beef stock: 500 ml
- Chopped parsley: 2 tablespoons
