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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium mixing bowl, toss the lamb with the salt, pepper and flour. | 2. Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. | 3. Remove the lamb to a bowl and repeat with the remaining oil and lamb. | 4. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. | 5. Return all of the lamb to the pot along with the grits and stir to combine. | 6. Add the chicken broth and bring to a boil. | 7. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. | 8. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	2	lbs	boneless trimmed cut	2395.008	0.0	150.4138	194.5944
kosher salt	1/4	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
purpose flour	1	tablespoon		-	-	-	-
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
carrot	3		cut	75.03	17.5314	1.7019	0.4392
barley	1	cup		704.0	155.44	19.82	2.32
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
oregano	2	teaspoons	chopped	5.3	1.3784	0.18	0.0856

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.