Mammy’s Irish Stew – Recipe from Brian McDermott’s cookbook Traditional Irish Cooking For Today.
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- 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
- 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.