I brown the meat in a large fry pan, cook in batches and to preserve the very tasty leftover bits add part of the stock to the warm pan; this frees the bits perfectly for later transfer to the main pot.
good to see you are using lamb. Many presenters claim to make "Irish Stew " , and use beef , In Ireland, when you use the term "Irish Stew " , you either use Lamb , or be able to run for the hills very rapidly. Stew made with any other meat is Beef stew, or chicken casserole , but using LAMB , now you can safely call it Irish Stew, Your dish looks and sounds yummy,
@@shelly8720 Hi shelly8720, thanks for your comment!. I am in Kyoto Japan today. It’s a great city and a wonderful country. I must find some nikujaga to eat!
I absolutely love lamb, but the fat has a bit of a strong flavour. So I would be trimming all the fat off before cooking. I think a lot more people would like lamb if they took off most of the fat first. Still, if you are cooking it over a fire or barbecuing then removing the fat is probably not needed.
Good idea, you can also skim the fat off with a spoon at the end. It all rises to the top. Another trick I heard, but haven't tried, is soaking the lamb in milk for a while before cooking. Thanks for the comment.
The look on your face when you tasted it made me sub, comment and cook this dish lol. I'll let you know how it went..👌🏻🙏🏻👍🏻😋😋
@@anthonyrichardsjones6261 it’s one of my favorites Anthony. Let me know what you think. Thanks for the comment!
I brown the meat in a large fry pan, cook in batches and to preserve the very tasty leftover bits add part of the stock to the warm pan; this frees the bits perfectly for later transfer to the main pot.
Yeah, that'll work, color is flavor! Thanks for watching!
good to see you are using lamb. Many presenters claim to make "Irish Stew " , and use beef , In Ireland, when you use the term "Irish Stew " , you either use Lamb , or be able to run for the hills very rapidly. Stew made with any other meat is Beef stew, or chicken casserole , but using LAMB , now you can safely call it Irish Stew,
Your dish looks and sounds yummy,
Thanks, it's very tasty!
Looks perfect for the chilly weather , trying it tomorrow instead of beef stew . Subscribed .
It's really good cold weather food, thanks for the comment and sub!
You are owsome boss I liked ...i can cook for my kids like the easiest way you cooking your stew...thank
I hope your kids enjoy! Thanks for watching!
Thank you! I’m from Japan. I wanted to know the real recipe!! It’s similar to Japanese dish called nikujaga ( potatoes and meat ).
@@shelly8720 Hi shelly8720, thanks for your comment!. I am in Kyoto Japan today. It’s a great city and a wonderful country. I must find some nikujaga to eat!
Looks good!
Thank you, it really is!
Thank you
You're welcome
Need some soda bread for sopping up that gravy!
@@fv1291 Good idea!
Can I add celery?
Sure you can, give it a try and let me know.
you can add anything you like . but remember , original "Irish Stew " had only carrots, potatoes and onions in it,
Can I call it California stew? I'm not in Ireland. 😊
@@fv1291 Sure, sometimes I call my stew Andrew. 🤷♂️
I absolutely love lamb, but the fat has a bit of a strong flavour. So I would be trimming all the fat off before cooking. I think a lot more people would like lamb if they took off most of the fat first. Still, if you are cooking it over a fire or barbecuing then removing the fat is probably not needed.
Good idea, you can also skim the fat off with a spoon at the end. It all rises to the top. Another trick I heard, but haven't tried, is soaking the lamb in milk for a while before cooking. Thanks for the comment.
Stew looks nice but its not Irish stew
Why do you say that ??.
@@richardfallon5507 Irish stew is made with mutton or lamb with potatoes, onions, pepper and salt, cold water and chopped parsley.
@@muri134 I fully agree with you, (I'm a retired Irish chef ), I just wondered what you were pointing out,
There is NO garlic or turnip in Irish stew, there is parsnip & Swede 🇮🇪