stew - lamb, Irish, classic recipe
t=teaspoon T=tablespoon
There are many variations to this classic and most popular Irish dish. Following is my version based on conversations with other cooks in Ireland and other sources. I find the layered technique described below the perfect way to cook this stew and is the most favoured method. Layering insures that potatoes are not overdone and makes serving in the traditional manner easier (see serving instructions below).
Though mutton (a grown sheep) is preferred by some cooks, I find lamb is used in many recipes and this is what I use. The best and most flavourful cut for this is neck or from the shoulder or combination of both. Be sure to trim of as much fat and gristle as possible.
Irish Lamb Stew
serves
4
1 k. lamb (neck or shoulder, cut into manageable pieces)
500 g. potato (about 3 medium)
4 onions (about medium sized)
4 carrots (medium)
750 ml. lamb stock*
small thyme branch (+- 1/4 t.)
a little flour
salt, pepper
2 T. chopped parsley
Some cooks brown the meat first and an equal amount do not, claiming this not to
be traditional. Following the advice of Mrs. Sullivan in whose Bed and
Breakfast in Gallway we stayed in on the west coast of Ireland, I do not.
Cut the potatoes into quarters, the onions into rings of about 1/2 cm. and the carrots into thick, diagonal slices.
Toss the cut up meat in a little flour to coat lightly. Place the meat in a pot and pour over enough (room temperature) stock to cover. Bring to a boil, cover and lower heat. Allow to simmer for 40 minutes.
Add the onion rings, carrots and lastly, the potatoes. Add a pinch of salt and pepper. Pour over the rest of the stock, cover and allow to simmer for another 1 to 1-1/2 hours or until the meat is very tender and the potatoes are done. (I prefer to add the potatoes after 20 or 30 minutes - but this depends on the type of potato used. Floury potatoes cook faster than the all purpose or salad potatoes. Remember the potatoes are not submerged in a liquid and even quartered can stand up to the cooking time.)
Using a slotted spoon or similar, carefully lift out the potatoes and some of the vegetables. Place some of the meat into a deep plate. Place a few potatoes, some of the vegetables and a little of the stew gravy and serve garnished with chopped parsley.
Note: layering the vegetables with the potatoes last insures that some of the flavour is in the resulting gravy and meat, yet the vegetables remain on their own with potatoes still lovely and white and not overcooked. It also facilitates serving the stew in the traditional way as described above. Serve with Irish Soda Bread.
Tip: what I prefer to do when I have the time is to cook the meat as described above - but without the flour - the night before. Leave it to sit overnight and lift out excessive fat in the morning. The broth will be gelled, warm a little in a small pan and stir in 1-1/2 to 2 tablespoons of flour to a paste. Add to the stew and stir. Continue with the recipe. (Leaving out the flour insures that the fat is easy to remove as flour will suspend fat in any liquid.) Another advantage of cooking the meat in advance and allowing to sit at least 6 hours or overnight is it produces a very flavourful broth.
* Lamb Stock
If you do not wish to make your own stock, try to find powdered or cubed stock without MSG or best, in a paste form. To make your own simple stock, use several lamb bones, cut through, cover with a liter of water, add the potato peel and trimmings from the carrots. Bring to a boil, cover and lower heat. Allow to cook at least an hour. This can be done in advance. Or as a last resort, just use water.
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