Irish Stew RecipeOrigin: Ireland Period: Traditional |
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This a classic and very frugal Irish dish made simply with lamb neck, onions, potatoes and herbs. Ingredients:
700g middle neck of lamb, cut into cutlets and trimmed 
Irish Stew Preparation:Method:Add a little or butter to the base of a deep oven-proof casserole dish. Form layers of the meat, onions, potatoes, herbs and seasonings alternating as you go and finishing with a layer of potatoes. Pour 300ml water or stock over the top then cover with a sheet of greaseprof (waxed) paper before securing the casserole's lid. Transfer to an oven pre-heated to 170°C and bake for about 2 hours, or until the meat and vegetables are tender. Serve hot, either straight from the casserole or in a serving dish, garnished with fresh parsley. |
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