INGREDIENTS
* 1-1½ kg neck or shoulder of lamb
* Bouquet of parsley, thyme and bayleaf (tied together with twine)
* 3 large onions, finely chopped
* Salt and freshly ground black pepper
* 3-4 carrots, chopped into bite-sized pieces
* 1 small turnip, chopped into bite-sized pieces
* Some small new potatoes, peeled and quartered, or large potatoes, peeled and chopped
* 75-100g cabbage, shredded
* Finely chopped parsley and dash of Worcester Sauce
DIRECTIONS
Remove the meat from the bone, trim off all the fat and cut into cubes. Keep the bones, place the meat in a pot, cover with cold salted water. Bring to the boil, drain and rinse the lamb.
In a fresh pot put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks and turnip and cover with water. Simmer gently for one hour. Skim off the foam as it rises. (this is very important for the final flavour and appearance of the stew.) Add the potatoes and continue cooking for 25 mins. For the last 5 mins add in the cabbage. When the meat and vegetables are cooked remove the bones and bouquet for herbs. Stir in the chopped parsley and a dash of Worcester sauce. Serve in large bowls with soda bread.
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3 comments:
Copied directly from the irish food board website *tut tut*
http://www.bordbia.ie/aboutfood/recipes/lamb/pages/irishstew.aspx
the best recipees are copies from somewhere
Agree with JP comments but would have thought that Jamie. Oliver's copy over should have been proof read. It omitted the Leek in the inngedients but included them in the cooking directions "tut tut".
I found the end result was too greasy, would suggest a modification to the use of all the stock from the initial boiling process.
Kevin Simpson
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