Irish stew
Lamb with potato and onion, stewed without browning. The meat is never seared, and that is the whole point.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Put the meat into the pot raw, add the onion, carrot and the first lot of potatoes cut large.
Pour in the stock, bring it to the boil, skim and cook covered for an hour and a half on the lowest heat.
Crush the collapsed potato against the side of the pot: the broth thickens and turns milky white.
Add the second lot of potatoes in large pieces and cook another forty minutes.
Season, and let it stand fifteen minutes. Scatter parsley over before serving.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: A Healthier Michigan from Detroit, United States · CC BY-SA 2.0