Irish Lamb Stew

A real Irish lamb stew is made with mutton which is older and tastier than the lamb we find in markets. If you can get it, just add an extra hour to the cooking time. Alas, we all know that older may be wiser or tastier, but is also tougher.

• 2 tablespoons oil
• 3/4 pound stewing lamb
• 4 large potatoes, thickly sliced
• 2 large onions, roughly chopped
• 4 medium carrots, roughly chopped
• 2 tablespoon parsley, chopped
• 2 cups beef broth or water
• Salt and freshly milled black pepper to taste

METHOD

Using a pot with a well-fitting lid, heat oil. Over high heat, brown meat on all sides. When browned, remove from pot. Set aside.

Starting with the potatoes, layer ingredients in pot. End with layer of potatoes.

Pour broth or water over all, and season to taste. Cover and cook over a very low heat for about 1 1/2 hours until the meat is tender and the potatoes have thickened the liquid. This can also be done in a preheated 300° F oven for the same amount of time. Oven cooking has the advantage of being steady.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: diana farrell serbe

back to Irish cooking and St. Patrick's Day

A trout in the pot is better than a salmon in the sea. Irish Proverb

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