Sweet Potato And Wild Mushroom Irish Lamb Stew Recipe

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Olive oil

3 pounds lamb shoulder, cut into 2-inch pieces

Freshly ground black pepper

3 cups veal stock

1/2 cup pumpkin seeds, toasted

1 tablespoon dijon mustard

1/2 cup flour

4 ounces unsalted butter

1 cup red wine

2 cups wild mushrooms, sliced

2 tablespoons garlic, minced

2 tablespoon fresh thyme

1 pound sweet potatoes, peeled and cut into 2-inch pieces

1/2 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces


1 onion, diced

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