התמונה להמחשה בלבדIrish stew
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In irish stew, soaked overnight in water whole wheat, cut into 3cm cubes lamb loin chops and olive oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oven to 180C/350F/gas mark
- 2Drain and rinse the soaked wheat, put it in a medium pan with lots of water, bring to a boil and simmer for an hour, until cooked. Drain and set aside.
- 3
Nutrition
- Calories
- 1800
- Protein
- 100g
- Carbs
- 16.2g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To ensure the meat is extra tender, brown the cubes well on all sides before adding the liquid. To enhance the flavours, try adding root vegetables such as turnips or celeriac. Serve with a thick slice of sourdough bread to mop up all that rich and comforting sauce.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In irish stew, soaked overnight in water whole wheat, cut into 3cm cubes lamb loin chops and olive oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.