The original one-pot meal of the Gaels, traditionally made with mutton, potatoes, and onions, thickened only by potato starch, cooked in cauldrons over peat fires.
Ingredients
- 1kg lamb shoulder (cubed
- bone-in)
- 1kg potatoes (waxy)
- 4 onions (thick sliced)
- 4 carrots (chunky)
- 500ml lamb stock or water
- bunch parsley
- thyme
- bay leaf
- salt
- pepper
- butter
Instructions
1
Layering
In heavy pot, layer half the potatoes (thick slices), then lamb, then onions and carrots. Season each layer.
2
Top Layer
Add remaining potatoes in neat layer on top. Add herbs.
3
Liquid
Pour stock to just barely cover potatoes.
4
Simmering
Bring to boil, reduce to gentle simmer. Cover, cook 1.5 hours.
5
Thickening
Some potatoes will break down, naturally thickening stew. Remove lid last 20 minutes if too thin.
6
Finishing
Stir in knob of butter and chopped parsley. Serve with soda bread.