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Chili Miso Irish Lamb Stew with Mashed Potatoes
Our take on traditional Irish Lamb Stew recipe makes for the perfect weekend meal, and is surprisingly easy to prepare. Make your Saint Patrick's Day meal a little bit more special, with a fun twist on this Irish Stew recipe.
Prep time: 30 minutes
Cooking time: 1.5-2 hours
- 2lb’s of stewing lamb, like shoulder or neck, diced
- 2 tbsp cooking oil
- ½ a can of Irish Stout
- 2 tbsp of Sacha-ish Savoury Chili Condiment
- 2 tbsp all purpose flour
- 2 carrots, sliced
- 1 onion, diced/ half a pound of pearl onions, peeled
- ½ a rutabaga, diced
- 4 potatoes, peeled
- ¼ cup butter
- ¼ cup milk
- 4 green onions, sliced
- 1/4 tsp white pepper
- Salt, to taste
- Toss the lamb with the flour to coat evenly. Heat a pot over a high heat, and add the oil. Add the lamb, stirring frequently, until it’s golden brown all over. Add the rutabaga, Sacha-ish, and the stout. Stir until the stout is absorbed, and gradually add water while stirring until the meat and veggies are covered. Reduce the heat to low, and cook for 2-3 hours stirring occasionally, and adding more water if needed.
- For the mashed potatoes, bring a pot of water to a boil and add the potatoes. Cook until the potatoes are cooked all the way through, and drain. Add the butter, milk and white pepper, and stir until combined. Add salt to taste and stir through the green onions.
- After 1.5 hours, check the beef. The cooking time will depend on the cut of lamb, and how much you like it cooked. We like it tender but not quite falling apart, so it took approx 2 hours, and you want the sauce to be rich and thick, but saucy enough that you need to eat it with a spoon.
- When the lamb is almost cooked enough, around 30 minutes off, add the onions/pearl onions and carrots. This way, they’ll keep their sweetness and a little texture, but still absorb all the delicious umami goodness from the stew.
- When the stew is ready, spoon some mash into a bowl, and ladle that delicious, rich stew on top.