Lamb Stew With Israeli Couscous

My husband loves lamb stew. In all honesty, I think it’s because it reminds him of goat stew, something we both become fond of while vacationing in Anguilla. Can’t say that I’ve ever had (or would eat) goat stew on a regular basis, but in the Caribbean it’s as common as a fish sandwich and incredibly tasty. That said, my lamb stew recipe is a nod to that dish we had long ago and a flavorful, hearty comfort food perfect for cold wintery nights.

Like beef stew, lamb stew is also considered a peasant dish typically made with the cheapest, most readily available ingredients. Lamb stew is also called Irish stew and reflects the history of Ireland itself.

In Ireland, sheep provided wool for warm clothing, milk for drinking, cheese making, and eventually, meat, after the animal reached the end of its productive years. The root vegetables added flavor and thickening power, as well as filling sustenance. Some turnips, parsnips, carrots, and barley were added, but purists say true Irish stew contains only meat, potatoes, and onions.

When the Irish began immigrating to the United States in the mid-1800 many food traditions came with them and hearty stew was one of them. Sheep was not as plentiful in America, so cooks substituted beef and other more readily available meats.

The classic recipe further evolved in the New World, and the stew itself became more gourmet when wine started replacing some of the stock used and garlic and fresh herbs were incorporated. where contemporary versions include ingredients such as stout beer and dumplings.

Simple or fancy, Irish or not, you can almost always find lamb stew on restaurant menus for St. Patrick’s Day. This hearty lamb stew is a simple yet reliable dish that is pleasing to the palate. Served as is or with a large slice of Irish soda bread does the trick honoring my Irish roots on St. Patty’s Day but also on a cold snowy winter night.