Irish Pub Curried Lamb Stew

Chef Veda Sankaran and our friends at Pure Bred Lamb put their heads together to come up with an absolutely scrumptious St. Patrick’s Day treat. The recipe calls for a bottle of Guinness.

That leaves five bottles left in the six-pack for you to enjoy as you eat. Sláinte!

Irish Pub Curried Lamb Stew

Ingredients

3 lbs Pure Bred boneless leg of lamb cut into cubes

4 tbsp ghee divided in half

1/2 cup olive oil divided in half

3 large bay leaves

1” cinnamon

1 large yellow onions diced

4 large garlic cloves peeled and crushed

1 ½” ginger peeled and grated

½ jalapeno finely chopped

¼ tsp black pepper

¼ tsp curry powder

2 tbsp tomato paste

½ medium honey crisp apple peeled and grated

3 large carrots peeled and cut into hearty chunks

¾ lb petite red potatoes cut in half or thirds

¾ lb petite honey gold potatoes cut in half or thirds

24 oz chicken broth

1 11.2 oz bottles Guinness beer

For dredging the lamb

1 cup flour for dredging

½ tsp black pepper

¼ tsp turmeric

1 tsp curry powder

½ tsp Madras curry powder

½ tsp Spanish hot paprika

Directions for the Stew

Preheat the oven to 325 degrees.

Mix together all the ingredients for dredging the cubed lamb in a large lightweight bowl.

Add approximately ⅓ of the meat, tossing to evenly coat the meat with the flour mixture.

Set coated lamb aside and repeat this step with the remaining meat.

Heat a large dutch oven and add 2 tbsp of ghee and half the oil to coat the bottom of the pot. Once the oil is hot, place as many lamb cubes as you can in a single layer. Brown on all sides, remove and place on a plate, before browning the rest of the meat, using the remaining oil and ghee.

Once all the meat is browned and set aside, add in the bay leaves and cinnamon, followed 30 seconds later by the diced onions and salt. Saute until the onions become translucent.

At this point, add the garlic, ginger and diced jalapeno along with the black pepper and curry powder. Once the onions get medium golden brown, add in the tomato paste and the grated apple and stir to combine.

Then, place the cut carrots and potatoes in the pot and stir. Cook for five minutes before pouring in the chicken broth and the bottle of Guiness.

Bring it to a boil and then cover and turn off the heat. Place in the preheated oven for 30 minutes. Take out, stir and place back in the oven for an additional 30 minutes. Test the lamb to see if it is tender enough. If not, return the pot to the oven for 15 minutes longer or until meat becomes tender.

If you’d rather cook it on the stovetop, once you bring it to a boil, lower the heat to medium or medium-low (depending on your stove,) and simmer covered for at least 1½ hours.

Serve warm with a side of Irish soda bread or crusty bread of your choice.

Spice Brands Used

*McCormick curry powder

*Spicewalla Madras curry powder

STORY BY GABE GOMEZ / PHOTOGRAPHY BY DAVE BRYCE / STYLING BY KEITH RECKER / RECIPE AND FOOD BY VEDA SANKARAN