Irish stew with thyme
1 hour 50 minutes
Any additions to the few ingredients in this dish would detract from the pure flavour and turn it into just another stew.
Lynn Cole
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Ingredients
Serves: 4
- 1 kg scrag end or middle neck of lamb, trimmed of fat
- 4 medium onions, peeled and sliced
- 6 medium potatoes, peeled and sliced
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 2 cups water
- Fresh thyme sprigs, to garnish
Directions
Preparation:20min ›
Cook:1hour30min ›
Ready in:1hour50min
- Arrange half the meat in the bottom of a medium, flameproof casserole and cover with half the onions followed by half the potatoes, seasoning each layer with salt and pepper and a little thyme. Repeat the layers, seasoning as before and finishing with potatoes. Pour over enough water to just cover the top layer.
- Bring to the boil, reduce the heat, cover and cook very gently for 1 1/2 hours, or until the meat and potatoes are tender. Check frequently to make sure that the water has not evaporated and add a little more, if necessary. Serve with the traditional accompaniment of steamed red cabbage, if desired.
