Here’s an opportunity to break out your Instant Pot for a wonderful Irish Lamb Stew. Make sure you bake a batch of her Soda Bread Biscuits to go along with the stew. Enjoy this savory dish with friends and family for a traditional Irish treat! It’s easy to adjust for more guests.
Recipe Author: Alison Marras/Food By Mars
US Wellness Meats Shopping List: Grass-fed Lamb Shoulder Roast, Ghee, chicken or beef broth, Almond Milk
Servings: 2-3
Prep Time: 15 mins.
Cook time: 1 hr.
Total time: 1 hrs. 15 mins.
PHOTO CREDIT: Alison Marras/Food By Mars
INGREDIENTS:
- 1.5 pounds lamb shoulder, cut in 2-inch chunks, excess fat removed
- sea salt and black pepper to taste
- 2 Tbsp ghee or extra virgin olive oil
- 1 large yellow onion, cut in wedges
- 3 medium carrots, cut into 3-inch slices
- 2 cups low sodium vegetable, chicken or beef broth (or water)
- 3 large sprigs fresh thyme
- 2 large yukon or red potatoes OR turnips/rutabagas
INSTRUCTIONS FOR IRISH LAMB STEW:
- Clean meat by chopping off excess fat as best you can, cut into 2-inch chunks and season with salt and pepper.
- On a separate cutting board, chop all vegetables.
- To the Instant Pot, add ghee or oil on the “Sauté” mode. Once the ghee/oil is sizzling, add the seasoned meat and brown for 5-8 minutes (this is your chance to get it brown on all sides, flip as needed with a wooden spoon but not too much so it can have a chance to get a nice color and crust on the exterior)
- Once meat is finished, remove it and place in a bowl to set aside. Now add the carrots, onion, and two sprigs of thyme to the pot. Sauté for approx. 5 minutes, scraping the brown bits from the lamb with a wooden spoon and getting a nice char on the veggies.
- Next, add the broth over top, the lamb and finally the potatoes with your 3rd sprig of thyme on top. Press everything down a bit with a wooden spoon, it’s okay that not everything like the potatoes are submerged.
- Close the lid on the Instant Pot and close the steam valve. Press the “meat/stew” button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure. It should take approx. 1 hour in total.
- While that’s cooking… make the biscuits below!
- When the Instant Pot is done, serve with biscuits for dipping and enjoy!
Paleo Savory Irish Soda Bread
INGREDIENTS
makes 6 biscuits | adapted from Sugar Free Mom
- 1 cup almond or seed meal/flour
- 1 Tbsp + 2 tsp flaxseed meal
- 1 Tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 3 Tbsp ghee, cold
- 1 large egg
- 1/4 cup non-dairy milk (I like almond or coconut)
- 1/2 Tbsp apple cider vinegar
- 1 Tbsp caraway seeds (these make this taste like rye bread)
DIRECTIONS FOR IRISH SODA BREAD
- Pre-heat oven to 375f degrees and grease a muffin tin with coconut oil, set aside.
- Add first 6 dry ingredients to a bowl and mix well until combined and set aside. Then add the apple cider vinegar to the milk (to create a dairy-free buttermilk).
- Add the dry mix to a mixer or food processor and then the cold ghee, start mixing until crumbles start to form.
- Next, add in the egg and mix until combined, followed by the ‘buttermilk’ and keep mixing until you have a wet dough. Lastly, add in the caraway seeds.
- With a spatula, fold everything together so it’s neat and begin to scoop the dough evenly into your muffin tin.
- Bake for 20-25 minutes and let cool on a drying rack, serve warm!
Meet The Chef:
Alison Marras is our Featured Chef for March 2018. Alison is a New York City-based Nutritional Therapist, Coach, and Avid Health Food Cook. She has developed a passion for sharing recipes that are healthy and delicious. You can follow Alison on her blog, Food By Mars, or find out more by visiting her Featured Chef page.
