Irish stew with caraway seeds
5 servings
120 minutes
Irish stew with cumin is a traditional dish infused with the spirit of Celtic cuisine. Its history traces back to Irish villages where simple and accessible ingredients were transformed into hearty and warming meals. Tender lamb meat slow-cooked with cumin and bay leaves reveals a deep, slightly spicy aroma, while potatoes and onions add softness and richness to the dish. This stew is perfect for cozy family evenings, warming with its rich flavor and appetizing texture. Served straight from the pot, it retains the warmth and aroma of spices, while fresh parsley adds a light refreshing note. Irish stew with cumin is not just food; it's a piece of ancient traditions embodied in simplicity and harmony of flavors.
1
Wash the lamb, clean it from membranes, and cut it into large cubes. Finely chop the onion. Peel the potatoes and cut them into cubes.
- Lamb fillet: 200 g
- Onion: 1 head
- Potato: 6 pieces
2
Place lamb, half an onion, bay leaf, and cumin in a pot, add water to just cover the meat. Put on the heat, bring to a boil, season with salt and pepper to taste, reduce heat to low, cover, and simmer for about 1 hour until the lamb is tender.
- Lamb fillet: 200 g
- Onion: 1 head
- Bay leaf: 4 pieces
- Ground caraway: pinch
- Water: 15 glasss
- Salt: to taste
- Ground black pepper: to taste
3
Add potatoes and the remaining onion to the pot with meat and simmer for another hour.
- Potato: 6 pieces
- Onion: 1 head
4
Wash the parsley, shake off the water, and chop finely.
- Parsley: 1 bunch
5
Serve the stew in the pot it was cooked in. Sprinkle with herbs before serving.
- Parsley: 1 bunch
