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Stobhach Gaelach - Irish Stew

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.


Courtesy of Joe McKane, Tennessee

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