The Irish Stew, called in Irish language Stobhach, is Ireland's national dish.
It is a peasant dish made with the cheapest ingredients people could find; in fact Irishmen raised sheep and root potatoes crop for subsistence.
This dish is made of lamb or mutton, potatoes, onions and parsley. Some cooks added turnips or parsnips, carrot and barley when available.
When made in the traditional manner this dish is thick, hearty and not thin like a soup.
It is traditionally eaten on St Patrick's Day as well as Samhain.
Prep time:20 mins
Cook time: 2 hours, 20 minutes
Serves: 4 portions
Vegetable oil : 2 tbsp
Lamb cutlets (bone removed) : 800 gr
Potatoes : 1 kg
Onion : 150 gr
Carrots : 170 gr
Beef stock : 750 mls
Set oven to 180°C.
Cut lambs cutlets into 5 cm chunks.
Peel and cut into quarters the potatoes.
Chop roughly onion and carrots.
In a large frying pan heat the vegetable oil and add half lambs chunks.
Cook until brown.
Put the lamb in a casserole and cover with a half potatoes, carrots and onions.
Make the same thing with the remaining lamb and vegetables.
Add the stock, cover with a lid and cook in oven.
Check time to time, the meat and vegetable must be covered with liquid, add a little boiling water if necessary.