Irish Stew
| Serves: 4 - 6 | Course: Mains | Categories: Lamb | Machine: Food processor | Total time (min.): 120 plus standing |
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.
Ingredients
- 200g Carrots
- 150g Celery
- 250g Potatoes (Desiree)
- 200g Savoy cabbage
- 2 Garlic Cloves
- 500g Onions
- 250g Potatoes (King Edward)
- 30g Butter
- 30ml (2 tbsp) Parsley
- 15ml (1 tbsp) Sage
- 15ml (1 tbsp) Thyme
- 800g Lamb - from the middle neck cut into cutlets
- 1.5kg Lamb or chicken stock
- Seasoning
Tools
- Stirring Tool
- Food Processor
Method
- Peel and cut the carrots, celery and Desiree potatoes into 2cm cubes. Slice the cabbage in the Food Processor attachment using the thin slicing disc. Slice the garlic and onion in the Food Processor attachment using the thin slicing disc. Peel and slice the King Edward potatoes.
- Attach the Stirring Tool, set the temperature to maximum and the speed to stirring 1. Add the butter. Sauté the onions and garlic, add the King Edward potatoes and cook for 5 minutes. Temp MaximumSpeed 1Time : 5 minutes
- Add the herbs, lamb and stock and simmer gently for 30 minutes. Add the rest of the ingredients and cook for another 30 minutes. Add seasoning if necessary, leave to stand for 30 minutes to rest the meat, then gently reheat and serve.