Irish Stew (stobhach)
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Ingredients
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1. Wash and peel the carrots and cut into small pieces. Because it's a stew, don't cut it too small.
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2. Wash celery, cut off both ends, and cut into pieces.
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3. Half an onion, don't chop too much. For half an onion, put it sideways and cut it into about 5×4 (you need to fry it later).
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4. Wash the lamb chops, then sprinkle salt and pepper on both sides.
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5. Pour vegetable oil into the pan and fry the lamb chops after the oil is hot.
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6. Fry until both sides start to change color, take it out and put it on a plate, then add a spoonful of butter and onion to fry until fragrant. The reason for this is to use the pepper in the lamb chops to sauté the onions into brown.
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7. After frying for two minutes, add two to three cups of beef stock. Of course, if you don’t have it, you can make the soup powder before making it. Then add some Rosemary, which is rosemary. (This thing is easy to find at Wal-Mart in North America. It’s not clear in China. It might be found on the spice side. Of course, it doesn’t matter if there is none.) Turn off the heat after two minutes.
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8. Prepare the pot for the stew, add some water (about a liter less), and the carrots and celery from before.
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9. Then pour in the onion beef soup just now, and also throw in the lamb chops that you fished out earlier. Turn on the high heat first, and after the pot is boiling, simmer for 1 hour to 1 hour and a half on low heat. (It has been simmered for an hour, but the fire used is actually between medium and low fire)
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10. Prepare the potatoes in between. Wash the potatoes, peel them and cut them with a hob. Don't cut them too small because of the stew. It said that I like potatoes, so I put two.
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11. After the soup is almost simmered, remove the lamb chops first, and then add potatoes.
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12. Put the sheep in again, but on top. The reason why it is placed on the top is to prevent the lamb from becoming too old. Low heat for about 20-30 minutes, until the potatoes are tender and cooked. (Used between medium and low heat, 15 minutes)
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13. Then remove the lamb chops at this time, cool them with cold water, then peel off the bones and excess fat, and tear them into small pieces. Then turn the fire to high heat and continue cooking.
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14. After that, put the small pieces of lamb back into the pot and stir for about 3 minutes on high heat. Then add salt and pepper, sprinkle some chopped green onions on top, and you're done! (I didn’t cut the green onions until the end)
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15. When you eat it with rye bread, of course it is best if you can buy Irish rye bread similar to baguette from the bakery.
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