Ma Kelly’s Lamb Stew

Lamb Stew

My Ma’s stew is the greatest stew I have ever tasted and I have never, ever been able to replicate it. I gave up trying a long time ago so I just wait until she makes it now and content myself with the very real fact of life…..I can’t make a Lamb Stew as good as my Mummy…………….so this is her recipes and I urge you to try it!

It is also particularly good at this time of the year when all you want, really is a giant hug in a bowl…..which is exactly what this is.


Makes ‘a big pot’ enough for about 8 people!

2lbs trimmed lamb pieces – (neck preferably)

2 large white onions finely chopped

4 large carrots roughly cubed

8 medium spuds, peeled and quartered

Chicken stock – about 500mls

Salt and Pepper

Splash of white wine

Fresh parsley roughly chopped

1 TBS plain flour

1 TPS English mustard  powder


Kick things off by adding the flour, mustard powder and salt & pepper to a freezer bag and combine well. This will be the flavour dredge for the lamb and will also help it brown.

Next add the lamb pieces to the bag and shake well ensuring the lamb gets completely coated with the dredge. Remove the lamb and set to one side – you can discard whatever of the dredge is left.

Add the oil and butter to a deep pot and bring up to heat, then add the onions and soften for about 4-5 minutes. Add the wine and reduce until it’s almost gone.

Next add the lamb to the onions and brown well – keep it moving in the pot to prevent sticking. When the lamb is well browned add the stock, lower the heat to a simmer and cook for 90 minutes or until the lamb is meltingly tender.

In a separate pot cook the carrots until soft and in another cook the spuds until just cooked. This method means the meat can blip away for the full 90 minutes without the veg getting mushy.

When the lamb is done add the carrots and spuds and some of the carrot water to keep the mix loose.

Finish the stew with a handful of freshly chopped parsley and serve straight away








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