A hearty and flavoursome stew.
- 650 g cubed lamb or mutton (neck and/or shoulder)
- water to cover
- 350 g sliced onions
- 1 bouquet garni (celery, thyme, bay and parsley stalks tied up)
- 60 g pearl barley
- 300 g sliced carrots
- 300 g leeks, whites only (sliced)
- 300 g celery (peeled and sliced)
- 2 large rooster potatoes (peeled)
- 12 small waxy potatoes (peeled)
- pinch chopped parsley
- Trim the lamb of fat and gristle, cover with cold water and leave in the fridge over night.
- Soak the pearl barley in cold water also. The next day, drain the lamb, place in a large pot and cover with cold again; allow 4cm of water above the meat. Bring to the boil, reduce the heat and skim the fat. Season well with salt and pepper; add the sliced onions and the bouquet garni.
- Return to the boil, reduce the heat and slowly simmer for 1 and a half hours approx. Skim when necessary. Add the drained pearl barley half way through the simmering stage.
- While the lamb is cooking, boil the rooster potatoes in salted water, drain well and mash, cover with cling film and reserve.
- Cook the vegetables and small potatoes, separately, in boiling salted water and refresh, keep slightly under done
- When the lamb is cooked, tender to cut, discard the bouquet garni and drain the lamb and cover the meat with cling film.
- Return the stock to the hob and whisk in the mashed potatoes, correct the seasoning.
- Next add back in the meat and all the cooked vegetables, bring back to the boil and finish with chopped parsley
More by David McCann:
- Venison Burgers with Red Pepper and Onion Salsa
- Coeliac Christmas Trifle
- Medallions of Venison, Roast Root Vegetables and Blackcurrant Sauce