Chef Veda Sankaran contemplated the virtues of lamb to come up with an absolutely scrumptious stew for a St. Patrick’s Day treat. We use McCormick and Spicewalla Madras curry powder to give it that extra kick. Oh, and the recipe calls for a bottle of Guinness. That leaves five bottles left in the six-pack for you and your guests to enjoy as you eat. Sláinte!
History of Irish Stew on St. Patrick’s Day
Eating stew on St. Patrick’s Day, particularly Irish stew, has a rich history rooted in Irish culture and tradition. Traditionally, stew was a humble dish made from inexpensive ingredients. It was a way for Irish families to make the most of what they had, using meat (often lamb or mutton), potatoes, carrots, and onions. The practice of stewing meat with vegetables in Ireland goes back to ancient Celtic times. The slow cooking method for Irish stew helped tenderize tougher cuts of meat and enhanced the flavors.
Irish Stew with Lamb and Curry
Description
A stew to get you in the St. Patrick’s Day spirit.
Ingredients
For cooking:
- 3 lbs boneless leg of lamb cut into cubes
- 4 tbsp ghee divided in half
- 1/2 cup olive oil divided in half
- 3 large bay leaves
- 1” cinnamon
- 1 large yellow onions diced
- 4 large garlic cloves peeled and crushed
- 1 ½” ginger peeled and grated
- ½ jalapeno finely chopped
- ¼ tsp black pepper
- ¼ tsp curry powder
- 2 tbsp tomato paste
- ½ medium honey crisp apple peeled and grated
- 3 large carrots peeled and cut into hearty chunks
- ¾ lb petite red potatoes cut in half or thirds
- ¾ lb petite honey gold potatoes cut in half or thirds
- 24 oz chicken broth
- 1 11.2 oz bottles Guinness beer
For dredging the lamb:
- 1 cup flour for dredging
- ½ tsp black pepper
- ¼ tsp turmeric
- 1 tsp curry powder
- ½ tsp Madras curry powder
- ½ tsp Spanish hot paprika
Instructions
To dredge the lamb:
- Preheat the oven to 325 degrees.
- Mix together all the ingredients for dredging the cubed lamb in a large lightweight bowl.
- Add approximately ⅓ of the meat, tossing to evenly coat the meat with the flour mixture.
- Set coated lamb aside and repeat this step with the remaining meat.
To cook the Irish stew:
- Heat a large Dutch oven and add 2 tbsp of ghee and half the oil to coat the bottom of the pot. Once the oil is hot, place as many lamb cubes as you can in a single layer. Brown on all sides, remove and place on a plate, before browning the rest of the meat, using the remaining oil and ghee.
- Once all the meat is browned and set aside, add in the bay leaves and cinnamon, followed 30 seconds later by the diced onions and salt. Saute until the onions become translucent.
- At this point, add the garlic, ginger and diced jalapeno along with the black pepper and curry powder. Once the onions get medium golden brown, add in the tomato paste and the grated apple and stir to combine.
- Then, place the cut carrots and potatoes in the pot and stir. Cook for five minutes before pouring in the chicken broth and the bottle of Guiness.
- Bring it to a boil and then cover and turn off the heat. Place in the preheated oven for 30 minutes. Take out, stir and place back in the oven for an additional 30 minutes. Test the lamb to see if it is tender enough. If not, return the pot to the oven for 15 minutes longer or until meat becomes tender.
- If you’d rather cook it on the stovetop, once you bring it to a boil, lower the heat to medium or medium-low (depending on your stove,) and simmer covered for at least 1½ hours.
- Serve warm with a side of Irish soda bread or crusty bread of your choice.
Recipe and Food by Veda Sankaran
Story by Gabe Gomez
Styling by Keith Recker
Photography by Dave Bryce
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