Ballymalo Irish Stew – A Detailed recipe cooking. 
Photo of the dish: Дарина АлленTime: 2 hours. 5 minutes. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1-1.5 kg. lamb chops, at least 2.5 cm thick
- 8 potato tubers
- 5 medium-sized carrots or 12 small
- 5 medium-sized or 12 small onion heads
- 4 stalks of celery
- 3 – 3 and 3/4 Art. broth (if possible, lamb) or water
- 1 sprig of fresh thyme
- 1 tbsp. l plus 1 tsp white sauce rou, optional (see recipe below)
- 1 tbsp. l plus 1 tsp chopped fresh parsley, for decoration
- 1 tbsp. l plus 1 tsp chopped fresh chives (chives), for decoration
White Roux Sauce:
- 110 gr. butter
- 1 tbsp. without a hill of wheat flour
Recipes with similar ingredients: lamb, potatoes, onions onions, carrots, celery, flour, chives, thyme, parsley
Recipe preparation:
- Preheat the oven to 180 ° C. Cut the chops in half and cut off excess fat. On low heat, heat fat in a heavy skillet (discard the remaining pieces). Peel the onions and carrots (scrape or peel it thinly). If they are young, you can leave some tops. Cut carrots into large pieces, or if it is young enough, leave the whole thing. If the onions are large, chop in small pieces, if small – it is better to leave the whole. Celery is also chopped coarsely.
- In a pan, mix the meat with hot fat and fry until light brown crust. Put the meat in a ceramic pot, then quickly fry the onions, carrots and celery in fat. Lay out layers of meat, onions, carrots and celery, salt and pepper each layer. Dessert the pan with broth and pour it into the pan. Peel the potatoes and lay them on top of the remaining layers to in
Time for preparing
stew he cooked. Salt and pepper the potatoes. Add a twig thyme, bring the contents of the pan to a boil on the stove, cover put the lid in the middle of the oven or cook at low boil on the stove until stew is ready, 1 hour – 1 hour 30 minutes.
- When the stew is ready, drain the juice remaining in the pan, cool it, remove excess fat and heat it again in another saucepan for cooking gravy. If you want, lightly damp with a little white ru. Check for taste are there enough spices, then add chopped parsley and chives and pour the sauce back into the stew. Bring to a boil again and serve in the same ceramic pan or on a large ceramic dish. For white sauce ru: On low heat melt the butter and fry the flour for 2 minutes., stirring occasionally. Use as needed. Ru can store in a cold place and use if necessary or cook immediately before use. Keep it in refrigerator for up to 2 weeks.
