shire_kitchen | Barley, Lamb & Pippin Stew (Reply)

If you hadn't heard, it's been raining in SoCal as if it's pretending to be Western Washington, without the firs or drainage and with people who think they're made of sugar and will melt if they're out in it. ::chuckle::

But it's perfect stew/soup weather so I was thinking Irish Mulligan Stew sounded yummy. Henry's Marketplace interefered with my plans. ::grin:: This store has an awesome selection of bulk grains and lamb shanks and lamb ribs and lamb chops and lamb roasts and leg of lamb and... well, you get the idea, lots of lamb. ♥ ♥ ♥

Anyhoo... what I ended up making was really nothing like Mulligan stew but was very yummy and sounds "hobbity" to me, so I thought I'd share the recipe.

Barley, Lamb & Pippin Stew

All measurements are approximate.

8 oz. mushrooms, sliced
1 sm. white onion, cubed
1 large leak, sliced
1 Tbsp. garlic, minced
1 Tbsp. butter
1/2 c. Irish Whiskey
1 lb. lamb, cubed
3 medium Pippin apples, peeled and cubed
2 c. Curly Kale, shredded
3 medium carrots, sliced
1 large baking potato, cubed
1-1/2 c. Pearl Barley
1/2 c. steel cut oats
1 Tsp. salt
1 Tsp. celery seed
2 Tsp. dill
2 - 3 c. beef broth

In a 5 quart dutch oven, sautee mushrooms, onion, leak, and garlic in butter until onions and leak are translucent. Add lamb and 1/4 c. Irish Whiskey. Cook till lamb is browned, stirring occasionally.

Add all other non-liquid ingredients then fill pan with beef broth and remaining Irish Whiskey.

Cover and simmer, stirring occassionally, for an hour or until carrots and potatoes are softened to your liking. (I imagine this would be even better stewed in a crock pot all day.)