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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.
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.