Halal Irish Lamb Stew (Printable)
A comforting lamb stew with root vegetables and herbs, inspired by Irish tradition and halal-friendly.
# What You'll 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 Steps:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Season lamb cubes with salt and pepper, then sear 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 lamb to the pot. Add carrots and potatoes. Stir to combine all ingredients evenly.
04 - Pour in halal stock. Add bay leaves, thyme, and rosemary. Bring mixture to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until lamb is fork-tender and vegetables are cooked through.
06 - Skim excess fat from surface. Adjust seasoning with salt and pepper as needed. Remove bay leaves, ladle into bowls, sprinkle with chopped parsley, and serve hot.
# Expert Suggestions:
01 -
- The lamb becomes impossibly tender after its long simmer, practically falling apart when you look at it wrong
- This stew freezes beautifully, so you can make a massive batch and pretend you planned ahead all week
02 -
- Pat your lamb completely dry before searing or you will steam instead of brown, missing out on all that fond developing at the bottom of your pot
- The stew needs at least 90 minutes of gentle simmering, but rushing over high heat will toughen the meat and leave vegetables unevenly cooked
03 -
- Season your lamb aggressively before searing since the stew will only absorb so much salt later
- Use a pot heavy enough to hold heat steadily, or your simmer will fluctuate and affect the final texture