Discover the heartwarming flavors of Ireland with this delightful recipe for Irish Lamb Stew with Seaweed Dumplings and Glazed Carrots! This comforting dish combines tender lamb shoulder, vibrant vegetables, and unique seaweed dumplings that will transport your taste buds straight to the Emerald Isle. Perfect for family gatherings or cozy nights in, this stew not only nourishes the soul but also tantalizes the palate with its rich, savory goodness. Ready to impress your friends and family with a meal that’s as hearty as it is delicious? Read on to uncover the secrets of crafting this culinary masterpiece!
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 2 lbs lamb shoulder, cubed
- 4 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 4 cups beef broth
- 1 cup flour
- 1/2 cup seaweed (dried)
- 1 tsp baking powder
- Salt and pepper to taste
- Butter for glazing
Instructions
- Prepare the lamb by trimming excess fat and cutting into 1-inch cubes. Season the lamb generously with salt and pepper, ensuring even coating.
- Heat a large heavy-bottomed Dutch oven over medium-high heat. Add a small amount of oil and brown the lamb cubes in batches, ensuring each piece develops a rich golden-brown crust. Remove browned lamb and set aside.
- In the same pot, sauté chopped onions until translucent and slightly caramelized, approximately 5-6 minutes. Deglaze the pot with beef broth, scraping up any browned bits from the bottom.
- Return lamb to the pot, add sliced carrots and diced potatoes. Pour in remaining beef broth, ensuring vegetables and meat are mostly covered. Reduce heat to low, cover, and simmer for 60-70 minutes until lamb is tender.
- For seaweed dumplings, mix flour, dried seaweed, baking powder, salt in a bowl. Gradually add water to create a soft, sticky dough. Let rest for 10 minutes.
- During the last 15 minutes of stew cooking, drop dumpling mixture by spoonfuls onto the simmering stew. Cover and allow dumplings to steam and cook through.
- For glazed carrots, slice additional carrots into uniform pieces. Melt butter in a separate pan, add carrots, and sauté until they develop a slight caramelization and glossy appearance.
- Once stew is complete, taste and adjust seasoning. Serve hot, garnishing with fresh herbs if desired. Place glazed carrots alongside the stew.
Tips
- Choose Quality Lamb: Opt for fresh, high-quality lamb shoulder for the best flavor. Look for meat that has a good amount of marbling for tenderness.
- Sear the Meat: Don’t rush the browning process. Searing the lamb in batches allows for a deeper flavor and prevents steaming, resulting in a delicious crust.
- Deglaze the Pot: After sautéing the onions, be sure to scrape up any browned bits from the bottom of the pot. This adds extra depth to your stew.
- Adjust the Consistency: If the stew is too thick after cooking, you can add a splash of beef broth or water to reach your desired consistency.
- Rest the Dumpling Dough: Allowing the dumpling dough to rest for 10 minutes helps develop a softer texture, making them light and fluffy when cooked.
- Glaze with Care: For the best-glazed carrots, sauté them over medium heat to avoid burning. Add a pinch of sugar to enhance their natural sweetness.
- Garnish for Flair: Consider garnishing your stew with fresh herbs like parsley or thyme for a pop of color and freshness that elevates the dish visually.
- Serve with Bread: Pair the stew with some crusty bread or traditional Irish soda bread to soak up every last drop of that flavorful broth!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
