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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 floury King Edward potatoes to thicken the sauce, whereas the Desiree 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 200gCelery 150gPotatoes (Desiree) 250gSavoy cabage 200gCloves garlic 2Onions 500gPotatoes (King Edward) 250gButter 30gParsley 30ml (2 tbsp)Sage 15ml (1 tbsp)Thyme 15ml (1 tbsp)Lamb - from the middle neck cut into cutlets 800gLamb or chicken stock 1.5 KgSeasoning
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