Irish Stew


2 lbs lamb

1 1/4 lbs potatoes

3 oz flour

4 onions

1 1/4 pints stock

2 tbsp chopped parsley

salt and pepper to taste


Trim the mutton of all fat, skin and gristle. Cut into pieces and coat with flour. Put into a large casserole with the stock. Cover and let simmer for about 40 minutes. Slice the onions, peel and cut the potatoes into 2 1/2 cm (1 inch size pieces). Add the onions and potatoes to the simmering stock pot. Sprinkle with parsley and season. Leave to simmer for a further 1.5 hours or  until the meat and potatoes are cooked through.

To serve, carefully lift some of the potatoes out of the pot. Put the meat into a hot serving dish. Place potatoes on top of the meat and decorate with chopped parsley. Add extra seasoning if necessary.