Irish Stew

For the Irish Stew, remove tendons and fat from the lamb and cut into goulash cubes. Put in a pot with some water and cook the meat for about 10 minutes.

Slice the onion, cut the carrots and white cabbage into strips and dice the potatoes.

Line a large pot with bacon slices. Layer meat, onions, carrots, white cabbage and potatoes alternately on top, seasoning each layer with pepper, salt, bay leaf and cumin.

Pour in the lamb broth until the stew is just covered with liquid. Let the Irish Stew cook in the covered pot for about 90-120 minutes without stirring.

Sprinkle the finished Irish Stew with parsley and serve hot.

Preparation Tip:

Instead of white cabbage, green beans can also be used in this Irish stew recipe. But then it is better to use herbs like thyme or basil instead of caraway seeds.

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