Thursday, June 12, 2008

Ulster Lrish Stew

Ulster Lrish Stew
serves 4

900g/2lb neck of lamb, cubed
900g/2lb potatoes, sliced
450g/1lb onions, thickly sliced
1 sprig of fresh thyme
salt and freshly ground
black pepper

• Layer the meat, potatoes and onion in a casserole dish, seasoning each layer well with salt and pepper. Finish with a layer of potatoes. Fill to about two-thirds full with water, add the thyme and cover with a lid.
• Bring to the boil and simmer for 1–2 hours until the lamb is really tender. Serve hot.

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