Hearty winter dinners

Irish stew

SERVES 4 - 6

There are endless versions of Irish Stew. Some people say you should just have white vegetables in it, some people add 1 or 2 tablespoons of pot barley in at the start with the stock.

1-1½ kg (2¼-3 lb 5 oz) gigot chops with bones attached or mutton neck chops
3 tablespoons olive oil or 3 tablespoons of the lamb or mutton fat that you've put into the hot casserole or saucepan to render down
4 medium carrots, peeled and quartered or 12 baby carrots, scrubbed and left whole
12 baby onions, peeled or 4 medium onions, cut into quarters through the root, which should keep the quarters intact
8 cloves of garlic, peeled (not traditional, but I love garlic in Irish Stew)
15g (½oz) butter
Salt and pepper
600ml (1 pint) lamb or chicken stock or water
8 - 12 potatoes, peeled
Sprig of rosemary or a large sprig of thyme
1 tablespoon chopped parsley
1 tablespoon chopped chives

Cut the chops in half, not taking off the bones. Heat the oil or fat in the casserole until it's very hot and toss the meat in until it's nice and brown. Remove the meat to a plate and cook the carrots, onions and garlic in the hot oil or fat for a couple of minutes, seasoning with salt and pepper while sautéing. Put the meat back in with the vegetables. Add the stock and season again. Put the potatoes on top and simmer gently, either in the oven at 160°C/325°F/ gas 3 or on the hob, until the meat is cooked, about 1½ hours, though it may take longer. Pour off the cooking liquid, degrease, season if it needs it and pour back over the stew. Add the herbs and serve.

NOTE: If the potatoes are quite small, add them in 20-30 minutes after the stew starts cooking.
NOTE: To degrease the juices if you don't have a maisgras, add a couple of ice cubes to the strained liquid. The fat should rise up to the top, spoon it off and discard.