Irish Lamb Stew

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Recipe Courtesy of

Servings: 8 to 10
Prep Time: 15 min
Cook Time: 2 hours 15 min
Difficulty: Easy

Ingredients Add to grocery list

Salt and ground pepper
3 pounds leg of lamb meat, cut into 1 1/2-inch cubes
1/4 cup olive oil
1 tablespoon vegetable oil
6 celery stalks, chopped
2 large leeks, chopped
2 large yellow onions, chopped
2 cups finely chopped cabbage
1/2 teaspoon ground coriander
1/2 teaspoon ground thyme
One 8-ounce can diced tomatoes, with juice
2 cups canned beef broth





Preheat the oven to 350 degrees F.

Salt and pepper the lamb chunks. In a large ovenproof Dutch oven, saute the meat in both oils until browned on all sides. Remove the meat from the Dutch oven and set aside.

In the same Dutch oven, saute the celery, leeks and onions until limp, about 3 minutes. Add the cabbage, season with the coriander and thyme and add the tomatoes.

Return the meat to the Dutch oven. Add the beef broth, cover and bake until the meat is fork tender, about 2 hours.

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Reader Comments:


Miss Paula u r the Best. I'm with u all the way to success. great comeback honey

By roberta on February 17, 2014


I LOVE THIS SOUP! I have made it several times family and it is such a treat! I recommend this recipe to everyone who loves a great stew! Makes my mouth water just thinking about it.

By Kimberly Harding on October 01, 2013


Where can you find an 8 ounce can of diced tomatoes? Our stores only have 28 ounce and 14.5 ounce cans of diced tomatoes.

By Deborah on May 15, 2013


This was the first time my family had lamb and they loved this dish. My children's ages range from 14-3 and they can be picky sometimes but they even loved it. Thank you.

By Nicole Aragon on December 19, 2012

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