Traditional Irish Stew
The Irish stew is an iconic traditional meal satifying the nation over. Quick and very easy to make, its also perfect to keep for the next day. Traditionally, Lamb, Vegatables and Potatoes are the main key ingredients all cooked in the one large pot.
- 1-1.5 kg shoulder of lamb.
- Parsley and thyme.
- 3 finely chopped onions.
- Salt and black pepper
- 3 carrots, finely chopped up.
- 1 leek, chopped into bite sizes.
- 1 small turnip, also chopped up.
- Baby potatoes, peeled and chopped.
- 75g of cabbage.
- Worcester Sauce
- Gently separate the lamb meat from the bone, remove the fat and cut into small cubes. Keep the bones placing them to the side, put the meat in a pot, cover with cold water with added salt. Bring to the boil, drain and rinse the lamb.
- Put the meat in a pot, bones, herbs, onions, carrots, leeks and turnip and cover with water. Simmer for approx. one hour.
- Add the potatoes and continue cooking for 20 minutes. Add cabbage in the las 5 – 10 minutes. When the meat and vegetables are cooked remove the bones and herbs. Stir in the chopped parsley and Worcester sauce.