Welsh Lamb Stew with Root Vegetables

Ingredients

In the original Kyrgyz dish, Mypalau, rice is the main ingredient and it is cooked with lamb, carrots, and onions. In the adapted Welsh version, we replace the rice with root vegetables such as carrots, potatoes, and parsnips. Additionally, we incorporate Welsh flavors by using lamb as the star ingredient and adding fragrant herbs like thyme and rosemary. We alse have the original recipe for Mypalau, so you can check it out.

• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 1 sprig fresh rosemary 1 sprig fresh rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for a minute to remove the raw flour taste.
4. 4.
   Gradually pour in the broth while stirring continuously to avoid lumps. Return the lamb to the pot.
5. 5.
   Add the sliced carrots, diced potatoes, and sliced parsnips to the pot. Stir well to combine.
6. 6.
   Tie the thyme and rosemary sprigs together with kitchen twine and add them to the pot.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
9. 9.
   Remove the herb bundle before serving.
10. 10.
    Taste and adjust the seasoning if needed.
11. 11.
    Serve the Welsh Lamb Stew hot and enjoy!

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder and cut it into cubes. Trim any excess fat before cooking.
• Fresh herbs — Use fresh thyme and rosemary to infuse the stew with their aromatic flavors. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a deeper flavor, marinate the lamb cubes in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and add it to the stew during the last 10 minutes of cooking.
• Serve the Welsh Lamb Stew with crusty bread or mashed potatoes for a complete meal.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.

Serving advice

Serve the Welsh Lamb Stew in deep bowls, garnished with a sprig of fresh thyme or rosemary. Accompany it with warm crusty bread or a side of mashed potatoes.

Presentation advice

To enhance the presentation, arrange the stew with the vegetables and lamb pieces visible on top. Drizzle a little extra gravy over the dish for an appetizing look.