- February 5, 2016 at 9:55 pm #369130mosParticipant
Irish Stew II
2 tbs vegetable oil1 1lb mutton or lamb cutlets (bone removed) cut into 2″ chunks
2 tbs plain flour
2 lb potatoes, peeled and cut into quarters
1 cup onion, roughly chopped
1 cup leeks, cleaned and finely sliced
1 cup carrots, roughly chopped
1½ pt dark beef stock
2 or 3 cabbage leaves, thinly sliced (optional)
salt and pepper
Heat oven to 350°.
In a large frying pan heat half the oil to hot but not smoking.
Add half the lamb pieces and brown all over by turning in the hot oil. Remove the lamb with tongs and place in a casserole, cover with a half of the quartered potatoes, onions, leeks and carrots.
Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over as before. Add to the casserole and cover with the remaining vegetables.
Add the flour to the frying pan and stir really well to soak up any fat and juices.
Cook on a gentle heat for 3 min then add stock a ladle at a time until you have a thick, lump-free sauce. Pour this sauce over the lamb and vegetables.
Add the remaining stock to the casserole, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn’t reducing too much, if it is add a little boiling water.
The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, you can always cook a little longer with the lid removed. Season with salt and pepper.
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