Traditional Irish Stew

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 45 MINUTES
WONDERBAG TIME: 4 – 6 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

• 1.3kg lamb neck chops (8 – 10)
• 4 medium sized carrots
• 4 medium sized onions
• 15g butter
• Oil or dripping
• 7,5ml salt
• 750ml vegetable broth (3 cups)
• 250ml cream (1 cup)
• 10ml salt
• 5ml coarse black pepper
• 600ml lamb bouillon
• 4 large potatoes, peeled and halved
• 15ml chopped parsley
• 15ml chopped chives
• 5ml chopped thyme
• Thyme sprigs for garnish

 DIRECTIONS

1. Shred some of the lard or oil into a heavy casserole dish. Peel the onions, potatoes and carrots.
2. Trim away any excess fat on the pieces of lamb neck. Bones need not be removed.
3. Cut the carrots and onions into quarters.
4. Toss meat in casserole until colour changes and repeat with onions and carrots.
5. Remove and set aside.
6. Place the potato halves, cut side down in the bottom of your casserole.
7. Place the meat, onions and carrots on top.
8. Add stock and season carefully.
9. Simmer gently with the lid on for 30 minutes.
10. Place the sealed pot on a cloth or mat in the Wonderbag and close.
11. Leave to cook for 4 – 6 hours.
12. Remove the casserole and carefully pour the cooking liquid into a small pan.
13. Reduce by 1/3 and stir in the butter and chopped herbs.
14. Pour ½ over the Irish stew, mix gently and pour the rest on top.
15. Garnish with thyme sprigs and serve.