Irish Lamb Stew

March is a beloved month for many reasons, but the biggest one that stands out is St. Patrick’s Day. This stew is a nod to the traditional Irish meat eaten on St. Patrick’s Day, lamb.  Paired with cabbage, carrots and potatoes, this dish is sure to please and is a bit unique with the addition of cinnamon, juniper berries and cloves. Try something traditional this St. Patrick’s Day, you’ll be glad you did.



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  • 1. Heat oil in a large pot over medium high heat then sauté the bacon, ground lamb, onion and garlic for 10-12 minutes or until meat is browned.
  • 2. Drain the fat, return the meat mixture back to the pot and stir in the flour, salt, pepper, allspice, cloves and ground juniper berries, cook for 2-3 minutes, stirring once or twice.
  • 3. Next add the broth, cinnamon stick, bay leaves, root vegetables, potatoes, cabbage and celery to the pot, bring to a boil, then reduce heat and simmer for 30 minutes.
  • 4. Remove cinnamon stick and bay leaves, add cream if desired and serve with warm bread.