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Irish Lamb Stew Casserole Recipe


2 lb. lean lamb, diced into 1-inch cubes;
5 potatoes, peeled and sliced;
2 medium onions, sliced thinly;
2 garlic cloves, crushed;
1 turnip, sliced;
2 stalks celery, chopped;
1 sprig of fresh rosemary, chopped;
1 bay leaf;
2 cups chicken stock;
3 Tbsp. vegetable oil,
salt and pepper to taste.


Heat the oil in a large skillet and brown lightly the diced lamb with the onions and garlic. Transfer them in a casserole dish and add the rest of the ingredients. Mix well and place the lid on the casserole. Cook in a preheated oven at 325 F for 45 minutes, or until everything is soft and the flavors are nicely combined.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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