Hearty Halal Irish Lamb Stew (Print Version)
A comforting Irish lamb stew with root vegetables and herbs, perfect for festive gatherings.
# What You Need:
→ Meat
01 - 2.2 lbs halal lamb shoulder, cut into 2-inch cubes
→ Vegetables
02 - 4 large potatoes, peeled and cut into chunks
03 - 3 large carrots, peeled and sliced
04 - 2 medium onions, chopped
05 - 2 stalks celery, sliced
06 - 2 cloves garlic, minced
→ Liquids
07 - 6 cups low-sodium halal beef or lamb stock
→ Herbs & Seasoning
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - Salt and pepper, to taste
→ Oil
12 - 2 tablespoons vegetable oil
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the lamb cubes with salt and pepper. Sear the lamb in batches until browned on all sides. Transfer browned lamb to a plate.
02 - In the same pot, add onions, garlic, and celery. Sauté for 3–4 minutes until softened and aromatic.
03 - Return the lamb to the pot. Add carrots and potatoes. Stir to combine.
04 - Pour in the halal stock. Add bay leaves, thyme, and rosemary. Bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
06 - Skim off any excess fat from the surface. Adjust seasoning with salt and pepper as needed. Remove bay leaves. Ladle stew into bowls, sprinkle with chopped parsley, and serve hot.
# Expert Hints:
01 -
- The lamb becomes impossibly tender after slow simmering, practically melting into the rich broth
- Root vegetables soak up all those aromatic herbs while holding their shape perfectly
- It makes enough for generous seconds plus leftovers that taste even better the next day
02 -
- Rushing the searing step is the biggest mistake you can make with lamb — take your time getting proper color on each batch
- The stew is done when a fork slides through the lamb with zero resistance and the potatoes are silky but not disintegrating
03 -
- A heavy Dutch oven or cast iron pot maintains steady heat better than thin stainless steel, giving you more even cooking
- Skim the fat while the stew is still warm — once it chills, the fat solidifies and becomes harder to remove cleanly