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1
Coat a wide, large heavy-bottomed pot with oil and heat over high heat.
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2
Toss 1/2 of the lamb cubes generously with salt and half of the flour.
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3
Add immediately to the hot oil and brown well on all sides.
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4
When the lamb is really brown on all sides, remove it from the pot and reserve.
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5
If the oil begins to smoke, lower the heat and continue.
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6
Repeat this process with the remaining lamb and flour.
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7
Put all the browned lamb on a plate.
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8
Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat.
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9
Add the onions and celery and season with salt.
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10
Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes.
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11
Add the turnips, stir to combine and cook for 2 to 3 minutes.
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12
Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves.
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13
Stir to combine, taste for seasoning and adjust, if needed.
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14
Bring the liquid to a boil, then reduce the heat it to a simmer.
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15
Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally.
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16
Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken.
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17
Taste and adjust the seasoning, if needed (it probably will).
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18
When it's done, the lamb will be tender and full-flavored but not falling apart or stringy.
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19
Discard the bay leaves and transfer to a serving bowl.
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20
Garnish with parsley and serve.
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21
That's a great craic!
