Ulog #96: Irish Lamb Stew Special

I've been doing some weekly specials the past few weeks using whatever ingredients I have in the fridge/freezer. Last week I did an Irish Lamb Stew with some leftover bone-in lamb shoulder that has been in the freezer and man did it turn out delicious!

Here's the pic of it to tentalise your tastebuds a little :D

Started off with a mirepoix which is basically a medley of celery, carrot, and onions. The ratio is normally 2:1:1 of onion, celery and carrot. But you could add whichever you'd like more. I normally go for a 1:1:1 of even ratio amongst them and they turn out great too.

The stew had herbs like oregano and marjoram but any dried herb would do. You could just take whatever you have in your pantry. Parsley and bayleef would go well for this dish. But be careful not to be too heavy handed with those dried herbs. They really pack a punch. I normally go with a teaspoon at a time. You can always add to taste if the flavor from the herbs isn't strong enough.

Some other seasonings were, worcestershire sauce, tomato paste, some dark soy sauce, light soy sauce and a little oyster sauce. I know some of those are Asian-based ingredients but it really gives your stew a burst of umami that'll take your stew to the next level.

Oh and salt and black pepper of course. I use local Sarawak black pepper. Benefits of living in Malaysia :D

I also made buttered mash potatoes. Just a basic mash with salt, butter and a little milk. Simple and a good component to soak up all that delicious flavor from the stew and it's gravy.

With all those hearty and strong savoury flavors from the stew and mash, I paired it with some minute-quick pickled vegetables. I used celery, kyuri (Japanese cucumber which is less watery than regular cucumbers), and carrot.

I pickled them with an easy pickling liquid of 1 Liter of water and equal parts (100ml) of vinegar, salt and sugar and a pinch of black pepper.

Was a good event last weekend and had lots of support from friends and our burger fans. More specials to come in the future so stay tuned!

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