Mammys Irish Stew

• porsi: Serves 6

Bahan-bahan

1kg Irish Iamb, diced (preferably shoulder cut)

2 bay leaves

Drizzle of rapeseed oil

2 garlic cloves, crushed

1 onion, peeled and diced

1 carrot, peeled and diced

½ leek, diced

1 parsnip, peeled and diced

2 sprigs of fresh thyme

Freshly ground black pepper

4 potatoes, peeled and diced

2L warm chicken stock

Handful of young cabbage leaves, chopped

Petunjuk

1 Cover the lamb pieces in water and simmer with one of the bay leaves for about 20 minutes.

2 Heat a casserole pot, add the oil and sweat the vegetables, starting with the garlic and onion and followed by the carrot, leek and parsnip.

3 Add the sprigs of fresh thyme and the remaining bay leaf. Season with black pepper. Sweat for five minutes, stirring all the time, then add the diced potato.

4 Drain the lamb and immediately add the meat to the vegetables. Cover with the warm chicken stock. Put on the lid and simmer the stew for about one hour, stirring occasionally.

5 After an hour, add the chopped cabbage and check if the lamb is tender. If not, cook for a further 20 minutes.

6 Serve this hearty dish in a bowl and enjoy with family and friends.