Mammy’s Irish Stew

Name: Mammy’s Irish Stew
Prep time: 10
Cook time: 105
Yield: 6
Cuisine: Irish
Ingredients: 1 kg diced Irish lamb (preferably shoulder cut); 2 bay leaves; Drizzle of rapeseed oil; 2 cloves of garlic, crushed; 1 onion, peeled and diced; 1 carrot, peeled and diced; ½ leek, diced; 1 parsnip, peeled and diced; 2 sprigs of fresh thyme; Freshly ground black pepper; 4 potatoes, peeled and diced; 2 litres warm chicken stock; Handful of young cabbage leaves, chopped

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Ingredients

1 kg diced Irish lamb (preferably shoulder cut)
2 bay leaves
Drizzle of rapeseed oil
2 cloves of garlic, crushed
1 onion, peeled and diced
1 carrot, peeled and diced
½ leek, diced
1 parsnip, peeled and diced
2 sprigs of fresh thyme
Freshly ground black pepper
4 potatoes, peeled and diced
2 litres warm chicken stock
Handful of young cabbage leaves, chopped

Instructions

Cover the lamb pieces in water and simmer with one of the bay leaves for about 20 minutes.
Heat a casserole pot, add the oil and sweat the vegetables, starting with the garlic and onion and followed by the carrot, leek and parsnip.
Add the sprigs of thyme and the remaining bay leaf. Season with black pepper. Sweat for roughly 5 minutes, stirring all the time, then add the diced potato.
Drain the lamb and immediately add the meat to the vegetables. Cover with the warm stock. Put on the lid and simmer for about 1 hour, stirring occasionally
After an hour, add the chopped cabbage and check if the lamb is tender. If not, cook for a further 20 minutes.
Serve this hearty dish in a bowl and enjoy with family and friends.
Brian’s Tip Scoop out the inside of a round sourdough bap, leaving just the crust, and serve the stew inside the bread.