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4 lbs lamb leg meat
1 tablespoon black pepper
1 tablespoon salt
2 cup avocado oil
1 medium white onion
8 cloves garlic
4 habanero peppers
2 pureed tomatoes
2 blended tomatoes
1 tablespoon tomato paste
4 bay leaves
2 sprigs rosemary
2 sprigs thyme
2 cups beef stock
4 carrots
4 sprigs parsley
Cut out the meat from the lamb leg meat, wash them well and dry them, season with salt and black pepper. Place an oven dutch on the stove, add avocado oil and sear the lamb meat until brown and keep turning as needed then set them aside.
Using the same oil, saute the onions for a few minutes, then add fresh crushed garlic, next add habanero peppers, pureed tomatoes and tomato paste. Add the spices - bay leaves, rosemary and thyme. Add salt as needed and give it a good mix.
Add beef stock, and give it a good mix, and bring it to a boil. Add the lamb and cover and allow to cook for about 20 minutes.
Unncover and stir to prevent sticking, add carrots and cover for another 10 minutes, remove excess fat from the top as needed as needed, garnish with parsley and turn the heat off. This was served with mashed plantain. You may also serve it with mashed cauliflower, or a side salad if you are watching your calories. You may also serve this with mashed potatoes or rice.
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Негізгі бет How To Make Delicious Irish Lamb Stew (Stobhach Gaelach) | Easy Recipe
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