Instant Irish stew (Main courses) 10 servings Ingredients 100 g Glace d’Agneau 800 g lamb fillet cubes (about 1.5 cm) 8 dl (# 28 fl oz) water 2 dl (# 8 fl oz) cream 150 g potato cubes (about 1 cm) 150 g brown onions, coarsely chopped 100 carrot cubes (about 1 cm) 100 g leek, cut 150 g button mushrooms, cut 125 g dry roux 2 g fresh thyme 2 g basil 2 g marjoram 75 g butter Pepper and salt Method In a stockpot, heat water, cream and Glace d’Agneau. Bring to a boil and thicken with roux. Add finely chopped herbs. In the mean time stir-fry vegetables and add to the ragout. Simmer for about 5 minutes. Fry lamb fillet cubes until golden brown. Add to ragout. Season with pepper and salt to taste. How to serve Serve this dish with rice or mashed potatoes and a variety of cabbage. Previous page | Print this recipe