Irish Stew (Serves 4-6)
This Richard Corrigan recipe is easy to make and delicious to eat. Two different types of potato are used - one floury, to thicken the stew and the other waxy, to add a chunkiness to the finished dish. Serve in little bowls for a stand up get-together or with steamed savoy cabbage, cavolo nero or kale, for a warming sit-down supper.
900g lamb neck fillets
1 litre hot lamb or vegetable stock
450g floury potatoes, such as King Edward, peeled & 450g waxy potatoes, such as Charlotte peeled
450g carrots, peeled
1 onion, peeled and thickly sliced
2 tblsps pearl barley
salt and black pepper
a few sprigs of thyme
chopped parsley, to serve
Cut the lamb into chunks (bear in mind that they will shrink) and put in a heavy-based saucepan. Pour in the hot stock. Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes.
Meanwhile, cut the carrots into chunks a little smaller than the pieces of lamb, and cut the potatoes (keeping the two types separate) into pieces the same size as the lamb.
Add the carrots, onion, floury potatoes (not the waxy ones) and the pearl barley to the pan, season with salt and pepper and simmer very gently for another 10 - 20 minutes, or until the potatoes are beginning to break up. Then add the waxy potatoes and the thyme and simmer very gently for a further 15 - 20 minutes or until the lamb is very tender.
The floury potatoes will have broken down to thicken the sauce, while the waxy potatoes will keep their shape. Remove from the heat, cover and leave, without stirring, for 10 minutes. Check the seasoning, then serve, sprinkled generously with chopped parsley.