Ingredients with Measurements:
- 1 lb lamb stew meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 2 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or large pot, brown the lamb over medium-high heat until browned on all sides.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the carrots, potatoes, chicken broth, thyme, salt, and pepper to the pot.
5. Bring the mixture to a boil, then cover and transfer to the oven.
6. Bake for 1 hour, or until the lamb is tender and the vegetables are cooked through.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Beef stew meat can be substituted for lamb stew meat.
- Beef or vegetable broth can be substituted for chicken broth.
Variations:
- Add other vegetables such as celery or parsnips.
- Use lamb shanks instead of stew meat.
- Add a can of diced tomatoes for a more tomato-based flavor.
Tips and tricks:
- Brown the lamb well to develop a rich flavor.
- Cut the vegetables into similar-sized pieces for even cooking.
- Add more broth if the mixture becomes too dry.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Sprinkle with chopped fresh parsley or thyme.
Pairings:
Serve with crusty bread and a green salad.
Suggested side dishes:
Roasted Brussels sprouts or green beans.
Troubleshooting advice:
- If the lamb is tough, cook for an additional 15-20 minutes.
- If the vegetables are too soft, reduce the cooking time.
Food safety advice:
- Use a meat thermometer to ensure the lamb reaches an internal temperature of 145°F.
- Refrigerate leftovers promptly.
Food history:
Coddle is a traditional Irish dish that was originally made with leftover meat and vegetables.
Flavor profiles:
This dish has a savory, hearty flavor with a hint of sweetness from the carrots.
Serving suggestions:
Serve with a pint of Guinness or other Irish beer.
Related Categories
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Region: Irish
Taste: Savory, Herby, Earthy, Comforting