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Julie Van Rosendaal makes Irish stew

Julie Van Rosendaal uses lamb to make a delicious Irish stew.

Irish Stew with Stout & Parsley Dumplings

This rich stew works as well with stewing beef instead of lamb.

canola or olive oil, for cooking
2-3 lb lamb stewing meat (such as leg or shoulder), cut in bite-sized pieces
1 onion, peeled and chopped
1 bottle or can of stout beer (or a couple cups of beef stock)
2-3 cups beef stock
4 thin-skinned potatoes, diced
2 carrots, peeled and diced
1/2-1 cup frozen peas

Parsley Dumplings:
1 1/3 cups all-purpose flour
1 handful fresh parsley, chopped
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup heavy (whipping) cream

In a large, heavy pot, brown the meat in a drizzle of oil in batches (without crowding) over medium-high heat. Transfer to a bowl and cook the onions in the same pot. Pour in the stout or stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Return the meat to the pot, cover and put into a 300F oven for 2 1/2-3 hours.

Remove from the oven and add the stock along with the potatoes and carrots, cover and cook on medium-high on the stovetop for another 20-30 minutes. Meanwhile, make the dumpling dough: in a medium bowl, stir together the flour, parsley, sugar, baking powder and salt. Add the cream and stir just until the dough comes together. Drop the biscuit batter by the large spoonful on top of the simmering stew, cover and cook for 15 minutes, until the biscuits are cooked through. If you like, put the pot under the broiler for a few minutes to allow them to brown. Serves 6. 

Vikram Vij's Marinated Lamb Popsicles in Fenugreek Curry Cream

The size of the lamb popsicles will depend on the rack of lamb you buy. If the popsicles are bigger, then four per serving is usually enough; if they are slightly smaller, then go with five per serving. Adapted from Vij's: Elegant & Inspired Indian Cuisine.

1/4 cup sweet white wine or apple juice
1/3 cup grainy yellow mustard
1/2 tsp each salt & freshly ground black pepper
2 French-cut racks of lamb, cut into chops

Curry Sauce:
2 cups heavy (whipping) cream
1/4 tsp salt
1/2 tsp paprika
1/4 tsp ground cayenne pepper
1 1/2 tsp dried green fenugreek leaves or crushed seeds
2 Tbsp lemon juice
1-2 Tbsp canola oil
2 garlic cloves, crushed
1 tsp turmeric

In a bowl or zip-lock bag, combine the wine, mustard, salt and pepper. Add lamb, stirring to coat, cover or seal and refrigerate for 2 to 4 hours.

In a medium bowl whisk together the cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat the oil in a heavy skillet set over medium-high heat and saute the garlic until golden. Stir in turmeric and cook for 1 minute. Stir in the cream mixture and cook over medium-low heat for about 5 minutes, or until thickened.

Preheat your grill or set a heavy cast iron skillet over high heat; remove lamb from its marinade and grill (or cook in a hot skillet drizzled with oil) for 3-4 minutes per side, until medium-rare. Serve popsicles immediately; depending on their size, place 4 to 5 lamb popsicles on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dipping sauce. Serves 4-6.

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