Irish Stew with Black Pudding

Name: Irish Stew with Black Pudding
Yield: Serves 6–8
Cuisine: Irish
Ingredients: 2 lb/900 g neck of lamb, with as much fat trimmed off as possible; ½ lb/225 g black pudding, cut into dice about ½ inch/1 cm in size; 3 onions, skinned and sliced; 6 carrots, peeled and sliced; 6 fair-sized potatoes, peeled and sliced; Salt and plenty of black pepper; Salt and plenty of black pepper; Salt and plenty of black pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

You really can’t overcook this dish, but almost more than with any other casserole, it is essential that it be made, cooled and reheated. The flavour is so very much better.

Ingredients

2 lb/900 g neck of lamb, with as much fat trimmed off as possible
½ lb/2

Europe
Ireland
Stew
Gluten-free

Method

Layer up the meat, black pudding and prepared vegetables in a heavy casserole, ending with a layer of potatoes. Season with salt and pepper. Pour in cold water to come level with the top layer.

Cover with a lid and cook in a moderate oven, 350ºF/180ºC/Gas Mark 4, for 2 hours, then reduce the temperature to 300ºF/150ºC/Gas Mark 2 and cook for a further hour. Take it out of the oven and c