A classic Irish stew made with lamb, potatoes, carrots, and onions.
Shred some of the lamb fat and render it down in a heavy casserole.
Peelonions and potatoes, scrape carrots.
Cut the meat into 8 pieces;onlythe excess fat is cut away.
Bones need not be removed.
Cut the carrotsand onions in quarters.
Toss meat in fat until color changes, and repeatwith onions and carrots.
Add stock and season carefully.
Put wholepotatoes on top.
Simmer gently until the meat is cooked, 2 hours approx.
Pour off the cooking liquid.
Degrease, and reheat in another saucepan.
Check seasoning.
Then swirl in butter, chives, parsley, and pour backover stew.
Ingredients
Directions
Shred some of the lamb fat and render it down in a heavy casserole.
Peelonions and potatoes, scrape carrots.
Cut the meat into 8 pieces;onlythe excess fat is cut away.
Bones need not be removed.
Cut the carrotsand onions in quarters.
Toss meat in fat until color changes, and repeatwith onions and carrots.
Add stock and season carefully.
Put wholepotatoes on top.
Simmer gently until the meat is cooked, 2 hours approx.
Pour off the cooking liquid.
Degrease, and reheat in another saucepan.
Check seasoning.
Then swirl in butter, chives, parsley, and pour backover stew.
