Irish Lamb Stew

The Irish lamb stew, a regular meal of Irish people. It's always made with lamb, onions and potatoes.
This stew is even better as the flavors blend, so make it the day before you plan to serve it.

Serves: 6 people
Time to make: 1hour 50mins


cooking oil 2 Tbsp
Fipola lamb Curry cut 1kg
onions, peeled and roughly chopped 1
celery stalks, trimmed and sliced 3
bay leaf 1
large carrots, peeled and roughly chopped 4
Fipola lamb stock for soup 1 lit
potatoes, peeled and cut into 1cm slices 900gm
butter 50gm
salt and ground black pepper to taste


Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb curry cut in small batches. Remove and set aside on a flat utensil. Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.

PReturn the meat to the pot, along with the bay leaf and stock, season with salt and ground black pepper and bring to the boil. Remove from the heat and push the slices of potato down into and across the top of the stew, dot with a little butter and give a final seasoning of sea salt and ground black pepper. Cover and cook on slow heat for about 1½ hours or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have coloured.

PYou can serve the stew straight away or leave it covered overnight in the fridge for the flavours to develop. Serve in deep bowls with slices of white bread to soak up the liquid.