Fightin’ Irish Balls from Monica’s Table. Tart barberries give these lamb meatballs or koofteh berenji a subtle edge, mellowed by the addition of lentils and rice
Patrick's Day this year (last year I held a dinner party) but I did make an IrishStew. About an hour from the end of cooking, add the cabbage chunks to the top of the stew
Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking. You can’t beat lamb shoulder, slow roasted with loads of vegetables, rosemary and garlic
As you'll probably have gathered, I really like lamb and saffron and pomegranate molasses is no stranger to my ingredients cupboard, plus I love using fresh herbs in my cooking, so I was part way there already
Today is a recipe for a Moroccan lambstew using that spice blend. Sprinkle half the Ras-el-hanout onto the lamb steaks, rub into both sides and set aside
Brown the lamb pieces and set aside. Fry the onions and garlic in the lamb fat and olive oil. 1 kg lamb neck fillet cut into thick ‘coins’. 1 kg lamb neck fillet cut into thick ‘coins’
Cold, dark and damp evenings are nothing to look forward to at the end of a busy day but this recipe for lamb lagoto should certainly warm you up nicely
Cut potatoes in chunks and add to the stew, simmering until tender. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork and veggies are almost tender
On the way down through the gift shop I picked up a pack of Guinness Chilli Beef crisps which later gave me the idea to create a chilli beef and ale stew
) Since we are living in Ireland we are eating lamb as often as we can. You have to get a good lamb though as sometimes (especially in supermarkets) you may buy lamb but then at home when you prepare it
When the stew is ready, remove the lid, place the dumplings all over the surface, then transfer the casserole to the highest shelf of the oven (without a lid) and leave it there for 30 minutes or until the dumplings are golden brown and crusty. 3 kg Neck fillets of Irishlamb
You can experiment with flavors, mint goes great with lamb and adding plenty of garlic and paprika gives the whole thing more of a Mediterranean flavour
The Hotpot is frequently found listed amongst the usual pub grub dishes in bars and restaurants around Britain, in the same way that IrishStew is here in Ireland
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