IRISH STEW

Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, is a celebrated Irish dish which was recognized as early as about 1800. Its composition is, however, a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Other would add such items as carrots, turnips, and pearl barley; but the purists maintain they spoil the true flavour of the dish.

Serves 6
60 minutes + 2 hours 30 minutes to make the stock
524 kcal per serving


Ingredients

• 1,8 kg necks of lamb, filleted and boned (about 950 g pure meat), cut into large chunks
• 650 g floury potatoes, peeled and cut into pieces of similiar size to the meat
• 650 g waxy potatoes, peeled and cut into pieces of similiar size to the meat
• 1 kg carrots, peeled and cut into slightly smaller pieces
• 2 onions, sliced into thick rings
• 1/2 tsp fresh thyme leaves
• Chopped fresh chives and parsley, to garnish

Stock:

• Bones from the lamb
• 1 large carrot, quartered
• 1 onion, quartered
• 1/2 celery stick, quartered
• 1 bay leaf
• 2 large spring of thyme
• A generous spig of parsley
• 6 black peppercorns, lightly crushed

Method

1. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt.
2. Pour in 3 liters water, then bring to the boil and simmer uncovered for 2 hours.
3. Strain the stock through a fine sieve to remove the bones and vegetables, then return to the pan.
4. Boil until reduced to about 1,3 liters.
5. Put the two different types of potatoes in separate bowls of water to keep them white.
6. Put the lamb in a large, clean saucepan, then pour in the stock and bring to a boil, skimming off all the impurities from the surface.
7. Reduce the heat, cover and simmer gently for 10 minutes.
8. Add the floury potatoes, carrots and onions.
9. Season generously and simmer for a further 10 minutes, stirring occasionally.
10. Add the waxy potatoes and thyme.
11. Simmer until the lamb is tender, approx 15-20 minutes.
12. Take off the heat, cover (don´t stir) and leave for 15 minutes.
13. Garnish and serve.