Irish recipe
How to make Irish stew
Stobhach Gaelach
All of Ireland
Lamb or mutton slowly simmered with potatoes, onions and parsley until the potatoes break down and thicken the broth. It is often called the national dish.
Ingredients
- 1 kg lamb neck or shoulder, cut into large chunks
- 1 kg floury potatoes, peeled
- 2 large onions, sliced
- 2 carrots, cut into chunks (optional)
- 750 ml lamb or chicken stock, or water
- A few sprigs of thyme
- A handful of chopped parsley
- Salt and black pepper
Method
- Cut half the potatoes into thin slices and the other half into large chunks.
- In a heavy pot, layer the sliced potatoes, the lamb, the onions and the carrots, seasoning each layer with salt, pepper and thyme.
- Pour in the stock, bring it slowly to a simmer and skim off any foam.
- Cover and cook very gently for 1 hour.
- Add the potato chunks on top, cover again and cook for another 45 minutes to 1 hour, until the meat is tender and the thin potatoes have thickened the broth.
- Taste, season, stir in the parsley and serve in deep bowls with buttered bread.
Made it at home? Tick it off and it goes into your kitchen passport.
Mutton was the traditional meat, because sheep were kept for wool and milk and only eaten when old. Whether carrots belong in the pot is still a lively argument.
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