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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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The big debate....should carrots be added to Irish stew ??........well, carrots or not, this is a very easy dish, anda very tasty....best slow cooked........this recipe from Dorinda Hafners Tastes of Britain Ingredients:
900 g lamb chops |
3 -4 medium onions, roughly chopped |
900 g potatoes, cut into 1-inch rounds |
4 carrots (optional) |
salt & pepper |
chopped fresh parsley |
1 sprig fresh thyme |
600 ml lamb stock |
Directions:
1. Trim meat of excess fat , cut chops in 1/2.
2. Pre heat oven to 190oC.
3. Put a layer of lamb in the base of a large casserole dish.
4. Cover with a layer of potatoe, onion, carrot.
5. Season generously with salt & pepper, and sprinkle with some chopped parsly.
6. Continue to build up layers until all ingrediens used.
7. Pour in enough stock to just about the top of the stew.
8. Push in sprig of thyme.
9. Put asserole onto a moderate flame and gently bring to boil.
10. Cover pan with a tight fitting lid, and transfere to oven to simmer gently for about 2 hours.
11. Alternately stew can be simmered on hob
12. when cooked, ladle into bowls.
13. Sprinkle with chopped parsley & serve.
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