Irish Stew


ingredients

900 g boneless shoulder or neck of lamb
1.2 litres water
salt
225 g carrots, thickly sliced
225 g leeks, thickly sliced
225 g baby onion, peeled
2 sprigs of fresh thyme
1 cup of fresh parsley leaves, blanched
250 ml double cream
1 tbsp unsalted butter

preparation

Trim and cube the lamb meat
Discard the fatty film and place the lamb into a heavy casserole wtih the water and a little salt.
Bring to the boil, then skim off the surface of scum and fat and simmer for 30 minutes.

Add half of the potatoes.
Simmer for another 30 minutes, then stir up the pot quite vigorously to break up the potatoes.
Add the rest of the vegetables and the thyme.
Simmer for about another 30 minutes or until the meat and vegetables are all tender.
Add the parslely, cream and butter.
Re-heat quickly and serve.


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