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Irish Stew Recipe

A traditional Irish dish, but now eaten all over Britain. Recipes vary a little - we give one that includes a little pearl barley, which adds a little interest.

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For 6 people:

- 12 lamb cutlets, from the middle neck, with any surplus fat removed
- 3 lbs/1.5 kilos Potatoes, peeled and thickly sliced
- ½ oz/15gr Butter
- 1 lb/500gr Onions, peeled and thickly-sliced
- ½ lb/250gr old Carrots (i.e. large), peeled and thickly-sliced
- 2 Leeks, carefully washed, then cut into 1 in/2.5cm pieces - discard the very dark green section
- 1 Turnip, peeled and sliced (optional)
- 1 teaspoon (5ml) dried Thyme
- 2 oz/60g Pearl Barley
- Salt and freshly-ground Black Pepper
- Enough cold Water to cover (about 16 fl oz/400ml)
- A little freshly-chopped Parsley, to decorate (optional)

Equipment needed: A large, heavy-based, casserole, with a close-fitting lid (a wide one is better than one that's narrow and deep


- Lightly butter the bottom of the casserole.

- Spread out half the potatoes over the base.

- Cover them with the prepared vegetables and thyme.

- Cover these with the lamb chops, then scatter over the pearl barley.

- Season generously with salt and pepper.

- Cover with the remaining potatoes.

- Add enough water to just cover the potatoes.

- Heat the oven to 150º/300º/Gas 2.

- Bring the dish to the boil on top of the cooker, then cover and transfer it to the oven - covered.

- Cook for about 2 ½ hours, then remove from the oven.

Serve, sprinkled with chopped parsley if you have some.

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