Ireland / Main
UniTools
Irish stew
Lamb with potato and onion, stewed without browning. The meat is never seared, and that is the whole point.
Ingredients
ServingsOriginal: Serves 6
- Lamb neck or shoulder, on the bone, in large pieces1.2 kg
- Floury potatoes, first lot500 g
- Waxy potatoes, second lot700 g
- Onions3
- Carrots3
- Lamb or vegetable stock1.2 l
- Parsley20 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Put the meat into the pot raw, add the onion, carrot and the first lot of potatoes cut large.
Pour in the stock, bring it to the boil, skim and cook covered for an hour and a half on the lowest heat.
Crush the collapsed potato against the side of the pot: the broth thickens and turns milky white.
Add the second lot of potatoes in large pieces and cook another forty minutes.
Season, and let it stand fifteen minutes. Scatter parsley over before serving.
