Nothing beats a traditional Irish stew.
Ingredients
- 750g diced lamb
- 4 large baking potatoes – peeled and sliced
- 2 medium onion – peeled and sliced
- 5 carrots – peeled and diced
- 3 sticks of celery - diced
- 1.2 litre chicken, lamb or vegetable stock
- A few sprigs of thyme
- Salt and pepper
- Handful of parsley
Method
- Place a layer (one third) of potatoes in the base and season with salt and pepper.
- Add a layer of lamb, using half the lamb and few sprigs of thyme and a sprinkling of vegetables, repeat with another layer of potatoes, lamb and vegetables finishing with a later of potatoes.
- Add stock, you want to just barely cover the potatoes, cook covered with either tin foil or a lid in an oven for 2 hours at 150C, or until the meat is tender.
- Stir before serving to break up the potato and serve with a good sprinkling of parsley.
