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Irish Stew
 

2 to 3 lb ( 900- 1350g ) of best end neck of lamb, cut into cutlets
8oz ( 225g ) onions, cut into slices
2 lb ( 900g ) potatoes, cut into slices
1 pint ( 570ml ) of stock
salt and pepper to taste
a small bunch of parsley
a pinch of thyme

  1. remove as much fat from the meat as possible
  2. keeping half the sliced potatoes back
  3. lay into a large pan a layer of sliced onions
  4. followed by a layer of the sliced potatoes
  5. now add some of the meat 
  6. season it with salt and pepper, chopped parsley stalks and thyme
  7. repeat in layers
  8. add the stock and leave to simmer gently for 1 1/2 hours
  9. now put the rest of the potatoes over the stew covering it completely
  10. cook for another 30-40 minutes
  11. sprinkle with chopped parsley just before serving

Bon Appétit

 

 

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