Description
Every Irish household has their own version of this famous dish-so here’s mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
- ½ teaspoon salt
- freshly ground black pepper to taste
- 1 large onion, sliced
- 2 carrots, peeled and cut into large chunks
- 1 parsnip, peeled and cut into large chunks (Optional)
- 4 cups water, or as needed
- 3 large potatoes, peeled and quartered
- 1 tablespoon chopped fresh rosemary (Optional)
- 1 cup coarsely chopped leeks
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook
- stirring gently
- until evenly browned. Season with salt and pepper.
- Add the onion
- carrots
- and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer
- depending on the cut of meat you used and if it is tender yet.
- Stir in potatoes
- and simmer for 15 to 20 minutes
- before adding leeks and rosemary. Continue to simmer uncovered
- until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Servings: 6