Stew lamb

Stew lamb

this is also know as irish stew lamb, but i have modified the recipe just abit. i have taken away the alcohol so that the muslim friend can enjoy this dish also.^^

in irish, they only serve this food when st.patrick day. they only can enjoy this dish once a year. thats what i heard^^.

sorry if im wrong...

Ingredient

500gm lamb meat (any part of the lamb)

150gm carrot ( Large dice)

150gm celery (large dice)

150gm potato (Large dice)

150gm onion (slice)

50gm butter

pinch of salt

1 bay leaves

1 tbs rosemary

1 cube of chicken stalk( mix with hot water to make chicken stalk)

3-4tbshp  sauce to marinate

5-6 clove of garlic

1tbs of oil

shop spring onion(garnishing)

recipe

marinating the lamb

mince the garlic and add them to the lamb in a bowl. then add 4 tbs of hp sauce and mix it all up together, until the lamb is fully coated with the mixture. allow it to rest for 3 hours ( the longer the better)

 

warm up your frying pan with oil. allow it to heat up for a while, shallow fry the lamb. do not over cook the lamb, just 2 min  each side, this step will make the frying pan get burn on the surface(don;'t worry about the burn, it gives colour and flavour to your stew later) and make the lamb meat to flavour out. remove the lamb from the pan to a pot and leave it aside. use the same frying pan and fry the onion, add butter into it and stir well, sprinkle some flour on it, continue to fry and don't let the flour burn. stir it for about 45 second then add chicken stalk and leave it to boil. when it start boiling tranfer it to the pot which contain the lamb meat(chicken stalk have to cover everything, add water if the stalk doesn't cover everything). add in the bay leave and rosemary into the stew. wait to boil add in the cut carrot and celaries into the stew. simmer it for 1 1/2 hours and add in the potato and turn up the fire to high heat. cook until the potato became soft then skim off the oil on the surface of the stew. next, the stew lamb is ready to be serve. add spring onion for garnishing.

this is a rich wonderful dish for everyone. the meat is so tender until it melt down in your mouth.LOL... seriously, really tender. even folk with no teeth also can enjoy this dish. try to use fresh meat to better and stronger flavour.

try it, taste it, and love it.

if you have any idea

leave me a comment,

i will reply you as soon as posible

^^

peace out