Irish Mutton Goulash

Last Updated on October 21, 2024

Sheep and lamb meat belongs to Easter, but you can indulge in it all year round. For example, try this Irish mutton stew, one of its variants.

Ingredients:

750 g of lamb (mutton) 500 g of floury potatoes 1 l of bone broth (preferably lamb) 3 dl of black beer (preferably Irish Guinness) 2-3 pcs carrots 3 pcs garlic cloves 2 pcs onions 1 pcs bay leaf rosemary seeds thyme pepper oil salt

Procedure:

Cut the meat (neck is most often used) into larger cubes.

Heat oil in a pot, add one diced onion, let it brown.

Add meat cubes, add salt, pepper, fry on all sides. Pour in the broth and beer, so that the meat is submerged, add thyme, bay leaf, sprig of rosemary, stirring occasionally and basting with beer and broth simmer until the meat is almost tender, about 90 minutes.

Add to the stew potatoes cut into larger pieces, carrots and onions cut into larger pieces and crushed garlic. Simmer until the potatoes meat and Vegetable Recipes soften.

The cooked mutton stew is best the next day when it is tender.

Note:

Text and photo: D. Marounek