Irish Stew #6
A hearty and warming Irish Stew recipe. All the ingredients come together for a comforting and filling dish.
Ingredients
- 2 tablespoons oil
- 1 lb potatoes thinly sliced
- 1 1/2 lb middle or scrag end neck of lamb or mutton
- 3 onions thinly sliced
- salt and pepper
- 1 1/2 pints lamb stock
- chopped parsley to garnish
Instructions
- Heat the oil in a large saucepan and brown the sliced potatoes. Remove the potatoes and reserve.
- Cut the lamb or mutton into neat joints, then layer the lamb, onion and potato in the saucepan, seasoning each layer well.
- Pour over the stock and bring the stew slowly to the boil. Reduce the heat, cover with a lid and simmer gently for 2 hours or until the meat is cooked.
- Garnish the stew with parsley and serve with seasonal vegetables.
Notes
Cook's Tip
Always trim excess fat from lamb before casseroling. If the casserole looks greasy, leave to stand for 5 minutes, then use a large flatfish spoon to skim off the fat.
Always trim excess fat from lamb before casseroling. If the casserole looks greasy, leave to stand for 5 minutes, then use a large flatfish spoon to skim off the fat.
Calories: 681 kcal
Carbohydrates: 28 g
Protein: 34 g
Fat: 47g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 939 mg
Potassium: 976 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 4 IU
Vitamin C: 28 mg
Calcium: 60 mg
Iron: 4 mg