Irish Stew

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 standing
Cooking time: 1 hour 10 minutes
Serves: 4 to 6

Attachments: Stirring Tool, Food Processor

Method

1. Peel and cut the carrots, celery and russet potatoes into 1 in 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 Eastern potatoes.
2. 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 Eastern potatoes and cook for 5 minutes. Temp: Maximum Speed: 1Time : 5 minutes
3. 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.