Irish Lamb and Guinness Stew –

Ingredients

• 700g boneless shoulder or leg of lamb
• 2 tbsp flour
• 1 tbsp cooking oil
• 2 onions, diced
• 2 garlic cloves, crushed
• 1 celery stalk
• 1 tbsp fresh thyme
• 3 bay leafs
• 2 rosemary sprigs
• 2 tbsp tomato paste
• 1/2 pint of Guinness stout (or more if you prefer stronger flavour)
• 500g potatoes, cut into 2cm chunks
• 3 medium carrots, cut into 2cm chunks
• 450ml good quality beef or lamb stock
• 1 cup of garden peas (frozen or from a tin)
• freshly chopped parsley to serve
• crusty bread to serve
• 24oz boneless shoulder or leg of lamb
• 17oz potatoes, cut into 2cm chunks
• 15fl. oz good quality beef or lamb stock
• Step 1 Cut the lamb into 2cm chunks, season with salt and coat in flour
• Step 2 Select the sear/sauté option on the Ninja Foodi and set on high, once hot add 1 tbsp of cooking oil and sear the lamb on all sides until nicely browned
• Step 3 Remove the lamb and set aside, add the onions, celery and garlic and fry for 3-4 mins until soften then return the meat back to the pot
• Step 4 Drop the thyme, bay and rosemary and cook for another minute until fragrant then add the tomato paste and stir in
• Step 5 Add the stout and keep cooking on high until reduced by half
• Step 6 Add the potatoes and carrot to the pot, mix in and cover the stew with stock, season with salt and pepper if needed
• Step 7 Once the stew is simmering, close the lid and the vent, select the pressure cook function with natural release and set on high for 25 mins
• Step 8 When the pressure has been released open the lid carefully and drop the peas in, gently stir trying not to break the chunks of potatoes and meat and rest the stew for another 5 mins
• Step 9 Serve garnished with freshly chopped parsley, vegetables of your choice or freshly baked crusty bread