Irish stew

Lamb, potatoes and carrots simmered in a light, fragrant broth, simple and warming.

Ingredients

• 600 g Diced lamb
• 900 g Potatoes, peeled and chunked
• 2 Onions, thickly sliced
• 300 g Carrots, thickly sliced
• 1 Leeks, sliced
• 1 Vegetable stock cubes, made up with 700ml hot water
• 2 g Dried thyme
• 1 g Bay leaves
• 15 g Fresh parsley, chopped, to serve
• 15 ml Vegetable oil
• 2 g Salt
• 1 g Black pepper

Method

1. Heat the oil in a large heavy pot and brown the lamb for 6 minutes, then add the onions and cook for 3 minutes.
2. Add the stock, thyme, bay leaf, salt and pepper. Bring to the boil, then turn down, cover and simmer for 1 hour.
3. Add half the potatoes and the carrots. The first lot will break down and thicken the broth.
4. Add the rest of the potatoes and the leek and simmer, lid off, for another 30 minutes until everything is tender.
5. Taste for seasoning, scatter with parsley and serve in deep bowls.