IRISH STEW : MY VERSION

IRISH STEW: MY VERSION

Lately, I was down with pharyngitis and laryngitis. My job calls me to speak for hours and I was becoming in-audible with the progress of the infection.

Saturday night, I thought of re-inventing the recipe of Irish stew for my sore throat.

My version is a bit easier and suited for Indian grocery ( as most of the traditionally used ingredients are not available in Indian stores).

Ingredients required: (serves 2)

250 gm boneless chicken cut into one-inch cubes ( lamb can be used )

200 gm spring onion ( my take on one medium onion and 100gm celery)

200 gm of carrot chopped in bigger cubes 

2 medium potatoes, peeled and cut into bigger cubes.

olive oil for sauteeing

Coarsely chopped parsley and thyme

pepper and salt for seasoning

shavings of ginger (optional)

water 2 cups

Preparation

1. On medium heat, take oil in a pan and cook the chicken on one side until brown and cook it on another side. No need to cook it properly.

2. Add the chopped spring onions in the same pan. and stir them in the oil until caramelized.

3. I added the shavings of ginger for that little spice and the medicinal property of it for a sore throat.

4. Add the potatoes and water to the pan. (alternately we can use chicken or beef stock if available)

5. Add the salt and pepper. Cover the pan with a lid and let it cook in its steam for about 20 minutes.

6. At this moment when potatoes are still tender add chunks of carrots, fresh thyme, and parsley. 

7. let it cook for another 10 minutes. and there, it is ready to serve.

Serve it with your bread loaf and butter. or just eat it alone. The wholesome dish full of proteins, minerals, and carbohydrate for those winter nights when immunity is at its low.

On those days when I crave for some extra calories, don't hesitate to put a generous serve of full-fat cream in the stew.