Traditional Irish stew
Ingredients
I kg thick lamb neck or shoulder chops.
3 onions diced
12 baby carrots
2 tbsp pearl barley
500 ml lamb or chicken stock
500 ml water
12 small waxy potatoes
2 sprigs thyme
Garnish
2 tbsp chopped parsley
2 tbsp chopped chives
Method
Trim excess fat from chops and melt it in a pan
Cook the chops in this until they start to brown
Then transfer them to a casserole dish suitable for stove topheating
Cook the onions and carrots in the pan for a minute or two
Then add to the casserole dish and season generously with salt and pepper.
Pour the stock and water into the casserole.
Peel potatoes cutting in half any that are bigger, place on top of the meat and vegetables.
Add thyme and bring to a simmer on the stove top.
Then transfer to heated oven and cook for about an hour. Meat should be tender and almost falling from the bone.
Pour the liquid into a pot remove excess fat and boil , reducing if necessary.
Transfer meat and vegetables to a serving dish and pour the liquid over
Garnish
