Food for Thought; Mediterranean Irish Stew

I admit it, I am bored of lamb tagine.  Plus I didn’t have the ingredients in to make it.  Every Irish Stew I have ever made tastes watery for some reason, and the husband doesn’t like some of the key essentials to make a good Mediterranean stew (peppers, onions, aubergine) so I thought I’d make something up and see how it went.It went OK,which actually means I liked it even if no one else did, for the recipe below I’ve increased the spice quantities in the recipe as the tomato was a little overpowering.

Mediterranean Irish Stew


300g cubed lamb

10 or so baby potatoes, sliced

2 carrots sliced

2 garlic cloves

1 tbsp paprika

1 tsp ground cumin

1 tsp ground coriander

1 tin chopped tomatoes

1 tbsp tomato puree

150ml water/stock

Juice of half a lemon

Oil to fry

Salt and Pepper to Season

How to do it

1.  Fry off the garlic until golden2.  Add lamb and fry until brown (3-4 minutes)

3.  Add potatoes and carrots

4.  Add spices and toss until everything coated. Leave to sweat for 3 minutes

5.  Add 150ml water (or stock if you have it) and tin of tomatoes

6.  Season and bring to the boil

7.  Reduce heat, cover and simmer for 45-60 minutes

8.  Squeeze in lemon juice to taste

9.  Serve

I have no picture of the final dish because Baby Boy demanded feeding, the husband dished up and to be honest, I just plain forgot!


The husband wasn’t really a fan of this, so it’s not one that I will be popping on the menu again anytime soon.  Until I can cook for someone who *likes* peppers and onions and mushrooms and vegetables in general really.


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