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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Many countries have their own version of this white stew, but the dish has become synonymous with Ireland. This version uses starchy Eastern potatoes to thicken the sauce, whereas the Russet potatoes are added closer to the end of cooking so they remain intact. This is a fairly light but warming dish which is perfect for an autumn or winter lunch.
Preparation time: 30 minutes plus 30 minutes standingCooking time: 1 hour 10 minutesServes: 4 to 6
Attachments: Stirring Tool, Food Processor
Carrots 2 cupsCelery 1 1/3 cupsPotatoes (Russet) 1 1/2 cupsSavoy cabage 2 cupsCloves garlic 2Onions 5 cupsPotatoes (Eastern) 1 1/2 cupsButter 2 tbspParsley 2 tbspSage 1 tbspThyme 1 tbspLamb - from the middle neck cut into cutlets 2 lbsLamb or chicken stock 4 cupsSeasoning
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