Advertisement
Irish Stew
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1994
This dish can be prepared and cooked in many different ways. You can look in a dozen cookery books and you’ll find a dozen varying recipes. Well, this is my version.
Ingredients
750 g 1½ lb 100 g 4
Method
Cover the meat with cold water in a large pan and bring to the boil. Drain off the water and refresh the meat in cold water. Drain well.
Melt the butter in a large braising pan and add the sliced onions, half the diced potatoes and the garlic. Add the bouquet garni to the pan and sweat for 2 minutes. Add the lamb cutlets and cover with the chicken stock. Bring the stock to the simmer, c
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe