Traditional Irish Stew

Ireland's National Dish  is an Irish stew and was traditionally made with mutton, but more often nowadays, is made with lamb. Controversy reigns over whether vegetables other than potatoes should be added; adding onions, leeks and carrots not only adds extra flavor but also nutrition.

• INGREDIENTS

• 2 tbsp vegetable oil
• 1 lb/500g mutton or lamb cutlets (bone removed) cut into 2"/5cm chunks
• 2 tbsp plain flour
• 2 lb/ 1 kg potatoes, peeled and cut into quarters
• 1 cup/115g onion, roughly chopped
• 1 cup/ 100g leeks, cleaned and finely sliced
• 1 cup/170g carrots, roughly chopped
• 1½ pints / 750 ml dark beef stock
• 2 or 3 cabbage leaves, thinly sliced (optional)
• Salt and Pepper
  • Prep Time: 20 minutes
  • Cook Time: 140 minutes
  • Total Time: 160 minutes
  • Yield: Serves 4
  • Heat the oven to 350  F/180°C/ Gas 4
    • In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.
    • Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.
    • Add the flour to the frying pan and stir really well to soak up any fat and juices. Cook on a gentle heat for 3 minutes then add stock a ladle at a time until you have a thick, lump-free sauce. Pour this sauce over the lamb and vegetables.
    • Add the remaining stock to the caserole, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.
    Serve piping hot.
• To see more please http://britishfood.about.com/od/recipeindex/r/irishstew.htm