Irish Lamb Stew with Soda Bread was something I started as a tradition on St. Patrick’s Day when my husband and I were first married. I missed home and I wanted a little bit of my heritage to celebrate. It became such a favorite that it’s turned into a friend party where we make up huge batches of stew and several loaves of the bread.
The secret to getting the gamy taste out of the lamb is the beef broth. It doesn’t mask the flavor of the lamb, just mellows it out a bit. And for those of you who are gluten intolerant like I am, you can use cornstarch, or even better – sweet rice flour, to thicken the stew.
If you don’t know what soda bread is think of it as a very large biscuit. Traditionally, you’re also supposed to add currents to it, but I like mine without. Bake this baby up and spread with some sweet cream butter. Yummy!
For those who are gluten intolerant – I recommending using Walmart’s Gluten Free flour cup for cup to replace the white flour. I would also probably add another 3 tbsp – 1/4 cup of sweet rice flour to each loaf baked to help keep it together but it should be fine without.
The combination of lamb stew and soda bread would taste amazing with a nice Guinness or other dark beer. We don’t drink in our house, so we usually serve it with cold IBC rootbeer.
Irish Lamb Stew
2 lbs lamb stew meat
32 oz beef broth
1 small yellow onion, diced
1 tsp minced garlic
1 tbsp dried parsley
S&P to taste
6 large potatoes, diced
2 cups diced celery
2 cups dice carrots
1/2 cup flour
Bring meat, broth, onion, garlic, parsley and S&P to a slow boil and let simmer for 15 minutes.
Remove 1 cup of broth, set aside. Add potatoes, carrots and celery. Simmer until vegetables are tender. Mix broth and flour together in a small bowl until a watery paste forms. Mix into the simmering pot and let simmer until thickened, about 15 minutes.
1/2 cup white sugar
4 cups flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/4 c buttermilk
1 c sour cream
1 cup raisins or currents, optional
Preheat oven to 350 degrees. Combine dry ingredients together. Make fold in eggs, buttermilk and sour cream until just combined. You don’t want to over mix it.
In 8 inch cast iron pan or 8 inch cake pan, spray with cooking spray and then drop the dough in the center. Cut a cross in the top and then bake in oven for 65 – 75 minutes. Poke middle of bread with toothpick to make sure middle isn’t gooey. If the middle isn’t finished but the outside is getting brown too quickly, wrap the top of the pan with aluminum foil.
Once removed from the oven, spread some melted butter over the top. Let sit for about 10 minutes before cutting and serving.