This lamb stew is not just any ordinary lamb stew. It has a delicious combination of ingredients such as sweet potatoes, wild mushrooms, and tender chunks of lamb. You’ll be left satisfied with just a hearty bowl of this lamb stew recipe.
How To Make Sweet Potato and Wild Mushroom Irish Lamb Stew
Ingredients
- olive oil
- 3 lb lamb shoulder, cut into 2-in. pieces
- 1 onion, diced
- 2 tbsp garlic, minced
- salt
- black pepper, freshly ground
- ½ cup flour
- 4 oz unsalted butter
- 1 cup red wine
- 3 cup veal stock
- 1 tbsp dijon mustard
- 2 cup wild mushrooms, sliced
- 1 lb sweet potatoes, peeled and cut into 2-in. pieces
- ½ lb Yukon Gold potatoes, peeled and cut into 2-in. pieces
- 2 tbsp thyme, fresh
- ½ cup pumpkin seeds, toasted
Instructions
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In a large, heavy bottomed pot, heat oil. Add the lamb and sauté until browned on all sides, about 5 minutes.
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Remove lamb to a plate. Add the onion and sauté until soft. Add the garlic and sauté for 2 more minutes.
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Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes.
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Whisk in the wine and stock and raise the heat to medium high. Add in the reserved lamb. Add the mustard.
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Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is lightly reduced and thick.
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In a separate sauté pan, sauté the mushrooms until wilted. Add the mushrooms to the stew.
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Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme. Season with salt and pepper.
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Garnish with toasted pumpkin seeds.
Nutrition
- Sugar: 4g
- :
- Calcium: 63mg
- Calories: 422kcal
- Carbohydrates: 29g
- Cholesterol: 99mg
- Fat: 19g
- Fiber: 4g
- Iron: 4mg
- Potassium: 961mg
- Protein: 28g
- Saturated Fat: 10g
- Sodium: 314mg
- Vitamin A: 8492IU
- Vitamin C: 12mg
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