A simple dish of lamb, potatoes and onions, well flavoured with herbs. If any other ingredients are added, the result is not an authentic Irish stew. Use a deep casserole to hold the layers of meat and vegetables, and allow for longslow cooking so that the liquid is thickened and enriched. Use a firm potato such as the Romano or Man's Piper varieties.
SERVES 4
700 g (1 1/2 lb) middle neck of lamb, cut into cutlets and trimmed
2 medium onions, skinned and sliced
450 g (1 lb) old potatoes, thinly sliced
15 ml (1 tbsp) chopped fresh parsley
5 ml (1 tsp) dried thyme
salt and pepper
chopped fresh parsley, to garnish
1. Make layers of meat, vegetables, herbs and salt and pepper in a deep casserole, ending with a top layer of potato to make a neat 'lid'.
2. Pour in 300 ml (1/2 pint) water and cover with greaseproof paper or foil and then the casserole lid.
3. Bake at 170°C (325°F) mark 3 for about 2 hours or until the meat and vegetables are tender.
4. Serve hot, garnished with parsley.
