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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":495,"pronunciation":518,"substitutions":519,"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"baseServings":486,"prepMinutes":492,"cookMinutes":537,"difficulty":538,"course":539,"diet":541,"mainIngredients":544,"images":545,"keywords":555,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":532,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"It depends who you ask, and the argument is genuine. The strict traditional version is mutton, potato, onion, water, salt and pepper only, and adding carrots is seen by purists as a modern or foreign intrusion. In practice carrots have been in Irish home cooking for generations. Cook it plain once to taste what the method actually does, then add carrots forever after if you prefer.","Should Irish stew contain carrots?",{"answer":398,"question":399},"Almost always the potatoes. Waxy varieties hold their shape and never release starch, so the liquid stays thin. Use floury potatoes, slice a portion of them thinly so they sit at the bottom and disintegrate, and if it is still loose at the end, mash a few against the side of the pot. Boiling too hard also emulsifies fat into the broth instead of letting starch thicken it.","Why is my stew broth watery instead of creamy?",{"answer":401,"question":402},"You can, and it makes a richer, darker stew — but it is no longer Irish stew in the traditional sense. The defining feature of the dish is that everything goes into the pot raw and pale, so the finished broth is light-coloured and tastes of lamb and onion rather than of caramelisation. If you brown it, you are essentially making a lamb casserole.","Can I brown the lamb first?",{"answer":404,"question":405},"Lamb is under a year old, mild and tender; mutton comes from a sheep over a year old and has a much stronger, almost gamey flavour and tougher muscle that needs longer cooking. Traditional Irish stew was mutton, because young lamb was too valuable to eat. If your butcher has hogget or mutton, use it and add about 30 minutes to the simmering time.","What is the difference between lamb and mutton here?",{"answer":407,"question":408},"Yes, and it suits the dish well. Layer everything as described, use about a third less water because nothing evaporates, and cook on low for 7 to 8 hours. The only loss is the thick top layer of potato, which stays wetter than it would in a pot with an occasionally lifted lid.","Can I make Irish stew in a slow cooker?",[410,411,412,413,414,415],"Use bone-in lamb neck, shoulder chops or shanks. Boneless diced leg gives you dry meat and thin, characterless broth.","Pick floury potatoes such as Rooster, Maris Piper or russets. Waxy salad potatoes refuse to break down and the broth stays watery.","Salt in layers as you build the pot, not all at the end. Water-simmered stew seasoned only at the finish always tastes flat under the surface.","Keep the liquid barely trembling. A rolling boil turns lamb fat into scum and makes the meat stringy instead of soft.","If the broth is still thin at the end, crush a few of the bottom potatoes against the side of the pot with a spoon and stir them through.","Made a day ahead it is better: the fat sets on top and can be lifted off, and the broth tastes rounder.","🥔","Irish stew is three ingredients and patience: pieces of lamb or mutton on the bone, thick rounds of potato, sliced onion, water to cover, and two hours of the gentlest possible heat. Nothing is browned, nothing is thickened, and there is no stock — the flavour comes out of the bones and the fat, and the broth turns creamy because the topmost potatoes collapse into it while the lower ones stay whole. The result tastes sweet and deeply meaty, with a soft peppery edge from the onion and a fresh lift of parsley at the end. It is the plainest famous dish in Europe, and the reason it survives is that plain works: cheap cuts get soft, cheap vegetables get delicious, and a single pot feeds the table.","Stew like this was cooking on the hearth long before it had a name in a cookbook. For most of Irish history the rural household had one pot hung over an open fire, no oven, and very little meat. What meat there was came from sheep too old to be worth keeping — mutton, tough and strongly flavoured, which repaid slow simmering far better than roasting. Onions and potatoes went in because they were what grew, and water went in because stock is a luxury of kitchens with spare bones and spare fuel. The dish that came out of those constraints is one of the few European stews built with no fat, no flour and no aromatics beyond an onion.\n\nThe potato half of the story carries real weight. By the early nineteenth century Ireland's poor were living on potatoes almost exclusively, grown on tiny rented plots while grain and cattle from the same land were exported. When blight destroyed the crop from 1845 onwards, around a million people died and a million more emigrated; the population never recovered to its pre-famine level. Irish stew as it is cooked today belongs to the period after that collapse, when mutton, potatoes and onions together — rather than potatoes alone — became a realistic dinner for a farming family. Cooking it is not a costume; it is a dish that came through something.\n\nAsk what belongs in it and you will start an argument. Purists insist on mutton, potato, onion, water, salt and pepper, and nothing else — carrots, barley, stock and thyme are all accused, by somebody, of being English, modern or a Dublin restaurant invention. In practice carrots and barley have been in Irish home versions for well over a century, and the honest position is that the plain version is the older idea while the enriched one is what most Irish households actually cook. This recipe gives you the strict frame and marks the optional additions clearly, so you can pick your side at the chopping board.","Cool quickly and refrigerate for up to 3 days; the flavour improves overnight. Lift the set fat off the top before reheating, and warm it slowly on the hob until it steams, adding a splash of water if the potatoes have drunk the broth. It freezes for 3 months, though the potatoes turn grainy on thawing — some cooks freeze the meat and broth only, and boil fresh potatoes into it when reheating.",[421,422,423,424],"Two potato cuts, deliberately: thin slices at the bottom to melt into the broth, thick chunks on top that stay whole.","Bone-in lamb neck instead of trimmed shoulder, because the bones are the only stock this stew gets.","No browning and no flour — the method is faithful, and the texture is better for it.","The disputed extras (carrot, barley, thyme) are listed as optional rather than smuggled in as tradition.",[426,427,428],"Heavy casserole or Dutch oven with a tight lid","Sharp knife","Ladle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},26,52,6,980,42,610,[437],"Buttered soda bread for the broth, and a glass of milk or stout — nothing else needs to be on the table.",[439,442,445],{"name":440,"description":441},"With pearl barley","Add 60 g of pearl barley with the water. It thickens the broth to a near-porridge and stretches the meat further — a common farmhouse habit rather than a purist choice.",{"name":443,"description":444},"Ballymaloe-style with carrot and thyme","The modern restaurant reading: carrots cut in thick batons, a sprig of thyme, and a knob of butter stirred in at the end for gloss.",{"name":446,"description":447},"Baked in the oven","Assemble the layers in a casserole, cover, and cook at 150°C for 2½ hours. The top layer of potato browns slightly and the pot needs no attention at all.",[449,454,457,462,466,470,475,478,481,485,491],{"qty":450,"ref":451,"name":452,"unit":453},1.2,"lamb","bone-in lamb neck or shoulder chops, cut into large pieces","kg",{"qty":450,"ref":455,"name":456,"unit":453},"potato","floury potatoes, peeled",{"qty":458,"ref":459,"name":460,"unit":461},3,"onion","onions, thickly sliced","piece",{"qty":458,"ref":463,"name":464,"note":465,"unit":461,"optional":8},"carrot","carrots, in thick batons","disputed by purists — see the FAQ",{"qty":467,"ref":468,"name":469,"unit":461,"optional":8},2,"thyme","sprigs of thyme",{"qty":471,"ref":472,"name":473,"unit":474,"optional":8},60,"pearl-barley","pearl barley","g",{"qty":450,"name":476,"unit":477,"noScale":8},"cold water","l",{"qty":467,"name":479,"unit":480},"fine salt","tsp",{"qty":482,"ref":483,"name":484,"unit":480},1,"black-pepper","coarsely ground black pepper",{"qty":486,"ref":487,"name":488,"unit":489,"group":490},4,"parsley","flat-leaf parsley, chopped","tbsp","To finish",{"qty":492,"ref":493,"name":494,"unit":474,"group":490,"optional":8},25,"butter","salted butter",[496,500,503,507,512,515],{"tip":497,"text":498,"title":499},"Keep the cut potatoes in cold water until you build the pot so they do not grey.","Slice a third of the potatoes into thin 5 mm rounds and cut the rest into large 5 cm chunks. The thin ones are there to dissolve and thicken the broth; the chunks are there to survive and be eaten.","Cut the potatoes two ways",{"text":501,"title":502},"Cover the base of a heavy casserole with the thin potato slices, then add half the onion, then the lamb in one layer, seasoning with salt and pepper as you go. Add the remaining onion, the carrot and thyme if using, and finish with the potato chunks on top.","Build the layers",{"tip":504,"text":505,"title":506},"Starting from cold water pulls the scum to the surface in one sheet, so it is easy to lift off.","Pour in enough cold water to come just level with the top layer of potato, about 1.2 litres. Bring it to the barest simmer over medium-low heat, which takes 15 minutes or so, and skim off the grey foam that rises before it breaks up.","Add water and bring up slowly",{"tip":508,"text":509,"title":510,"timerSeconds":511},"If your hob will not go low enough, move the covered pot to a 150°C oven instead.","Cover tightly and cook on the lowest heat that keeps a bubble breaking every few seconds for 2 hours, until the lamb pulls off the bone with a spoon. Do not stir — lifting the lid to look is enough movement.","Simmer, covered and undisturbed",7200,{"text":513,"title":514},"Uncover and look at the liquid: it should be cloudy and slightly thickened. If it still looks like water, press four or five of the bottom potato slices against the side of the pot with a spoon and stir them in, then simmer uncovered for 10 minutes.","Check the broth and thicken it",{"text":516,"title":517},"Taste the broth and correct the salt — it will need more than you expect — and grind in plenty of pepper. Stir the butter through if using, scatter the parsley over the top, and ladle into deep bowls so each serving gets meat, whole potato and plenty of broth.","Season properly and serve","STOH-vakh GAY-lakh",[520,524,528],{"note":521,"swap":522,"original":523},"Real mutton is over a year old and far more flavourful, but it is hard to find outside a proper butcher. Lamb needs about 30 minutes less cooking.","Bone-in lamb neck or shoulder chops","Mutton",{"note":525,"swap":526,"original":527},"Goat is closer in character; beef shin makes a good stew but a noticeably different, darker one.","Bone-in kid goat, or beef shin","Lamb entirely",{"note":529,"swap":530,"original":531},"A useful compromise if you only have waxy ones: grate a floury potato into the broth to compensate.","Half waxy potatoes for the top layer, floury for the bottom","Floury potatoes","irish-stew","Irish Stew (Lamb, Potato and Onion Stew)","Irish Stew","Stobhach Gaelach","ireland",150,"easy",[540],"main",[542,543],"dairy-free","gluten-free",[451,455,459],[546,549,551,553],{"alt":547,"src":548},"Deep bowl of Irish stew with bone-in lamb, whole potatoes and onion in a pale cloudy broth","\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero.jpg",{"alt":547,"src":550},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-16x9.jpg",{"alt":547,"src":552},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-4x3.jpg",{"alt":547,"src":554},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-1x1.jpg",[556,557,558,559,560,536,561],"irish stew","lamb stew","mutton","potato stew","one pot","stobhach","2026-08-19","dishroute-kitchen","Lamb or mutton layered with onions and potatoes and simmered in water alone. Half the potatoes dissolve and thicken the broth themselves, so no flour, stock or browning is needed.",{"en":566},"\u002Frecipe\u002Firish-stew",{"items":568,"total":601,"page":482,"limit":826,"hasMore":827},[569,596,632,658,685,709,733,763,789,799],{"slug":570,"title":571,"shortTitle":572,"countrySlug":536,"baseServings":486,"prepMinutes":573,"cookMinutes":574,"restMinutes":573,"difficulty":538,"course":575,"diet":576,"mainIngredients":577,"images":580,"keywords":590,"publishedAt":562,"updatedAt":562,"authorSlug":563},"bacon-and-cabbage","Bacon and Cabbage (Boiled Bacon Joint with Parsley Sauce)","Bacon and Cabbage",15,90,[540],[],[578,579,455,493],"bacon","cabbage",[581,584,586,588],{"alt":582,"src":583},"Carved slices of boiled bacon with buttered cabbage wedges and parsley sauce poured over","\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero.jpg",{"alt":582,"src":585},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-1x1.jpg",[591,592,593,594,595,536],"bacon and cabbage","boiled bacon","parsley sauce","irish dinner","gammon",{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"countrySlug":536,"baseServings":601,"prepMinutes":602,"cookMinutes":603,"restMinutes":604,"difficulty":605,"course":606,"diet":610,"mainIngredients":612,"images":617,"keywords":627,"publishedAt":562,"updatedAt":562,"authorSlug":563},"barmbrack","Barmbrack (Irish Tea-Soaked Fruit Loaf)","Barmbrack","Báirín breac",10,20,75,720,"medium",[607,608,609],"dessert","bread","snack",[611],"vegetarian",[613,614,615,616],"raisins","flour","eggs","brown-sugar",[618,621,623,625],{"alt":619,"src":620},"Sliced dark barmbrack fruit loaf packed with raisins, one thick slice spread with butter","\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-1x1.jpg",[597,628,629,630,631,536],"tea brack","irish fruit loaf","halloween","bairin breac",{"slug":633,"title":634,"shortTitle":635,"countrySlug":536,"baseServings":486,"prepMinutes":492,"cookMinutes":636,"difficulty":605,"course":637,"diet":638,"mainIngredients":639,"images":642,"keywords":652,"publishedAt":562,"updatedAt":562,"authorSlug":563},"beef-and-guinness-stew","Beef and Guinness Stew (Stout-Braised Beef)","Beef and Guinness Stew",190,[540],[542],[640,459,463,641],"beef-shank","stock",[643,646,648,650],{"alt":644,"src":645},"Dark glossy beef and stout stew with carrot chunks and thyme in a heavy casserole","\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-1x1.jpg",[653,654,655,656,657,536],"beef and guinness","stout stew","braised beef","irish pub food","beef shin",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":536,"region":663,"baseServings":486,"prepMinutes":492,"cookMinutes":664,"difficulty":605,"course":665,"diet":668,"mainIngredients":669,"images":671,"keywords":681,"publishedAt":562,"updatedAt":562,"authorSlug":563},"boxty","Boxty (Raw and Mashed Potato Pancake)","Boxty","Bacstaí","Leitrim and Cavan",30,[540,666,667],"breakfast","side",[611],[455,670,614,493],"buttermilk",[672,675,677,679],{"alt":673,"src":674},"Stack of golden boxty potato pancakes with crisp lacy edges and a pat of melting butter","\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-1x1.jpg",[659,682,683,684,670,536],"potato pancake","irish potato cake","leitrim",{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":536,"baseServings":486,"prepMinutes":573,"cookMinutes":664,"difficulty":538,"course":690,"diet":691,"mainIngredients":692,"images":695,"keywords":705,"publishedAt":562,"updatedAt":562,"authorSlug":563},"colcannon","Colcannon (Mash with Kale and Scallions)","Colcannon","Cál ceannann",[667],[611,543],[455,579,693,493,694],"scallions","milk",[696,699,701,703],{"alt":697,"src":698},"Bowl of colcannon mash flecked with green kale and scallions, melted butter pooled in the centre","\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-1x1.jpg",[686,706,707,579,630,708,536],"irish mash","kale","side dish",{"slug":710,"title":711,"shortTitle":712,"countrySlug":536,"region":713,"baseServings":486,"prepMinutes":602,"cookMinutes":574,"difficulty":538,"course":714,"diet":715,"mainIngredients":716,"images":717,"keywords":727,"publishedAt":562,"updatedAt":562,"authorSlug":563},"dublin-coddle","Dublin Coddle (Sausage and Rasher Potato Pot)","Dublin Coddle","Dublin",[540],[542],[455,578,459],[718,721,723,725],{"alt":719,"src":720},"Pot of Dublin coddle with whole pale sausages, bacon, potato chunks and onion in broth","\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-1x1.jpg",[728,729,730,731,732,536],"dublin coddle","coddle","sausage stew","irish one pot","bacon and potato",{"slug":734,"title":735,"shortTitle":736,"countrySlug":536,"region":737,"baseServings":486,"prepMinutes":492,"cookMinutes":738,"difficulty":605,"course":739,"diet":741,"mainIngredients":743,"images":748,"keywords":758,"publishedAt":562,"updatedAt":562,"authorSlug":563},"irish-seafood-chowder","Irish Seafood Chowder (Creamy Fish and Shellfish Soup)","Irish Seafood Chowder","Atlantic west coast",35,[740,540],"soup",[742],"pescatarian",[744,745,455,746,747],"white-fish","mussels","leek","heavy-cream",[749,752,754,756],{"alt":750,"src":751},"Deep bowl of creamy Irish seafood chowder with mussels in the shell, fish flakes, potato and parsley","\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-1x1.jpg",[759,760,761,745,762,536],"seafood chowder","irish chowder","smoked haddock","fish 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bread",{"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"baseServings":486,"prepMinutes":492,"cookMinutes":537,"difficulty":538,"course":790,"diet":791,"mainIngredients":792,"images":793,"keywords":798,"publishedAt":562,"updatedAt":562,"authorSlug":563},[540],[542,543],[451,455,459],[794,795,796,797],{"alt":547,"src":548},{"alt":547,"src":550},{"alt":547,"src":552},{"alt":547,"src":554},[556,557,558,559,560,536,561],{"slug":800,"title":801,"shortTitle":802,"countrySlug":536,"region":803,"baseServings":486,"prepMinutes":573,"cookMinutes":738,"difficulty":605,"course":804,"diet":805,"mainIngredients":806,"images":809,"keywords":819,"publishedAt":562,"updatedAt":562,"authorSlug":563},"ulster-fry","Ulster Fry (Northern Irish Fried Breakfast)","Ulster Fry","Ulster",[666],[],[578,615,455,807,808],"blood-sausage","tomato",[810,813,815,817],{"alt":811,"src":812},"Ulster fry plate with fried soda farl, potato bread, bacon, sausage, black pudding, tomato and a fried 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