Irish Lamb Meatball Stew
with potato and leek mash
- Sulphites
Ingredients
8 grams
Plain Flour
1 unit(s)
Leek
1 unit(s)
Baking Potato
10 grams
Panko Breadcrumbs
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
60 grams
British Smoked Bacon Lardons
200 grams
Lamb Mince
1 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
2 unit(s)
Carrot
½ pot(s)
Dried Thyme
Not included in your delivery
400 milliliter(s)
Water
Nutritional information
Instructions
Chop the potatoes into 2cm chunks (no need to peel!). Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Trim the carrots, halve lengthways then thinly slice widthways. Trim, then thinly slice the spring onion. Grate the garlic (or use a garlic press).
Put the lamb in a bowl with the panko, half the thyme and a pinch of salt and pepper. Mix with your hands and then make 4 small meatballs per person. Heat a drizzle of oil in a frying pan on high heat. Once hot, add the meatballs and pancetta. Brown the meatballs and pancetta, turning often, for 5 mins. IMPORTANT: Wash your hands after handling raw meat. Meanwhile, bring a large saucepan of water to the boil for the potatoes.
Add the potatoes to the boiling water and cook until tender, 12-15 mins. Tip: The potatoes are cooked when you can easily slip a knife through. Meanwhile, remove the meatballs and pancetta from the frying pan once they are browned. Return the pan to medium heat with a drizzle of oil (if needed).
Add the leek, carrot and remaining thyme to the frying pan. Cook until beginning to soften, 5 mins. Meanwhile, boil the water(see ingredients for amount) in your kettle and pour into a measuring jug. Stir in the red wine stock pot to dissolve. Stir the garlic and flour into the veggies and cook for a minute. Next, pour in the stock and return meatballs and pancetta to the pan.
Bring to the boil, then reduce the heat and simmer until the veg is tender and the lamb cooked through, 15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. When the potatoes are cooked, drain them in a colander then return them to the pan (off the heat). Mash with a pinch of salt and pepper (and a knob of butter if you have some!). Stir in the spring onion.
When the stew is ready, remove from the heat and season to taste with salt and pepper if needed. Serve the spring onion mash in bowls topped with the Irish stew. Happy St Patrick's Day!
