In celebration of St Patrick’s Day, I’ve decided to post something which is of Irish origin and probably their most popular dish so far, the Irish stew.
- 1 kg lamb chops or neck, cut into chunks
- 100 g pearl barley
- 4 medium potatoes, cut into chunks
- 3 carrots, cut into chunks
- 3 medium onions, sliced
- 3 bay leaves
- 2 tsp dried thyme
- 1 litre lamb stock (if you can’t find any, you may use beef stock)
- 1/3 cup flour
- handful of chopped parsley
- freshly ground black pepper
- Dredge meat in flour then set aside.
- Place butter in pot then in medium heat brown lamb pieces.
- Add onions, barley, thyme and bay leaf. Pour the stock then bring to a boil and simmer for 45 minutes in low heat.
- Add the carrots and potatoes on top of the stew then continue to simmer for 45 more minutes in low heat.
- Season with salt and freshly ground black pepper