Irish Stew with Luncheon "Meat"
I have been really busy with works recently and hardly have any time to make proper meals in the evening. I thought Irish stew is difficult to make and time consuming - pan seal the meat etc etc...BUT to my surprise, it is rather hassle free and quick to prepare. All you have to do is to wait for 2.5 hours for it to slowly cook in the oven! (and of course some simple preparation job!)
For this stew, I added some fried luncheon "meat" in it to add further flavour to the stew. The luncheon "meat" probably does't contains a lot of meat in it, but I think it add some "bacon-y" flavour to the stew.
Ingredients:
- 1kg chopped lamb pieces
- 4 large potatoes (quartered)
- 5 large carrots (thickly sliced)
- 1 large onion (sliced)
- Few thick slices of luncheon meat (Outer skin fried until crisp) (roughly chopped)
- 100g plain flour
- Generous sprinkle of smoked paprika
- Salt and pepper (to taste)
- 850ml stock
- A bunch of coriander (roughly chopped at the last stage of the cooking process)
All you need to do is to pre-heat the oven to 160'C. Coat the meat with the mixture of the flour, pepper, salt and paprika. Dust off the access flour mixture from the meat and layer them at the bottom of the deep oven-proof stainless steel pot. Then layer the rest of the ingredients - potatoes, carrots, onion and the luncheon "meat" over the meat.
Pour the stock over the ingredients and bake them in the oven for 2.5hrs.
Once cooked, stir in the freshly chopped coriander to the meat and season according to your taste and serve.
Simple!
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