WEEK 41: A WEEK O’ IRELAND
TRADITIONAL IRISH STEW
2 Tbsp Vegetable Oil
1 lb Mutton or Lamb Cutlets (bone removed), cut into 2″ chunks
2lb Potatoes, peeled & quartered
1 cup Onion, rough chopped
1 cup Leeks, cleaned & finely sliced
1 cup Carrots, roughly chopped
1½ pints (750 ml) Beef Stock
3 Cabbage Leaves, thinly sliced
1. Heat the oven to 350.
2. In a large pan heat half the oil til hot but not smoking/burning. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks & carrots.
3. Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.
4. Add the stock then cover & cook in the oven for 1 hour. Add the cabbage, replace the lid and cook for another hour. Check every 20 minutes to see if adding a little boiling water is necessary. The meat and vegetables should always be covered by liquid.If the sauce is too runny at the end, cook a little longer with the lid removed til reduced to desired consistency. Season with salt and pepper and ENJOY!