Maria
Mulligan Stew
"Experience the comforting flavors of Mulligan Stew, featuring tender lamb, hearty vegetables, and aromatic herbs simmered to perfection in a flavorful broth. Perfect for a cozy and satisfying meal!"
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Servings: 6
Equipment
- Large stockpot or Dutch oven
- Chopping board and knife for preparing vegetables
Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless lamb shoulder cut into 1 ½ inch pieces
- ½ teaspoon salt plus more to taste
- Freshly ground black pepper to taste
- 1 large onion sliced
- 2 carrots peeled and cut into large chunks
- 1 parsnip peeled and cut into large chunks (Optional)
- 4 cups water or as needed
- 3 large potatoes peeled and quartered
- 1 tablespoon chopped fresh rosemary Optional
- 1 cup coarsely chopped leeks
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
- Stir in sliced onion, carrots, and parsnips (if using) and cook gently for a few minutes.
- Stir in water. Cover and bring to a boil; reduce heat to low and simmer until the lamb is tender, about 45 minutes to 1 hour, depending on the cut of meat you used.
- Stir in quartered potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary (if using). Continue to simmer uncovered until the potatoes are tender but still whole.
- Serve piping hot in bowls garnished with fresh parsley.
Notes
- Brown the lamb pieces before simmering to enhance their flavor and texture.
- Adjust the cooking time depending on the cut of lamb used to ensure it becomes tender.
- Serve the stew piping hot, garnished with fresh parsley for a finishing touch.
- Adjust the cooking time depending on the cut of lamb used to ensure it becomes tender.
- Serve the stew piping hot, garnished with fresh parsley for a finishing touch.
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