2 lb. Lamb neck chops
6 med. Onions, chopped
2 lb. Peeled & sliced potatoes
2½ cups water
2 tablespoons chopped parsley
salt & pepper to taste
Put meat in heavy, cast iron casserole pot, cover with a layer
chopped onions and then a layer sliced potatoes. Add a little water,
boil on stove for 15 minutes. Add remaining water, cover cook in
350F. oven for one hour. Add remaining onions & potatoes, cover,
return to oven for another hour or until meat is tender.
Serve from the casserole pot. Garnish with parsley.
Serves 4-6.
Of course, Irish Stew is well-known the world over! It is likely
one of the oldest Irish dishes. Most cooks claim that carrots and
barley are a “must.” However, it seems that neither were used in the
Irish Stew of Ulster.
