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Irish Stew
Ingredients:
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8 lamb neck chops.
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1kg potatoes, thickly sliced.
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3 onions, sliced.
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3-4
cloves of garlic, finely chopped.
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3 carrots, sliced.
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3
stalks celery, sliced.
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300ml of beef stock.
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50g
butter.
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3
tablespoons flour.
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2 dashes of
Worcester sauce.
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1 tablespoon
tomato paste.
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1
teaspoon fresh thyme.
Method:
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Preheat oven to 150C.
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Heat butter in a frying pan. Coat the neck
chops with flour & brown on both sides.
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Place half the potato, onion, garlic,
carrot, tomato paste & Worcester sauce in a
casserole dish & season with salt & pepper.
Layer the chops on top & cover with the
remaining potato, onion & carrot.
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Add stock & thyme.
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Cover & bring to the boil then reduce the
heat & simmer for around 1 hour, or until
the lamb is tender.
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