Title: Irish Stew (1) [Ballymaloe]
Categories: Irish Lamb
Yield: 6 Servings
| 3 | lb | Lamb neck chops |
| 4 | md | Onions |
| | | Lamb fat or beef dripping |
| | | Salt and pepper |
| 1 | tb | Chopped parsley |
| 4 | md | Carrots |
| 1 | tb | Butter |
| 4 | | Potatoes |
| 2 1/2 | c | Stock or water |
| 1 | tb | Chopped chives |
Directions: Shred some of the lamb fat and render it down in a heavy
casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8
pieces; only the excess fat is cut away. Bones need not be removed. Cut
the carrots and onions in quarters. Toss meat in fat until color changes,
and repeat with onions and carrots. Add stock and season carefully. Put
whole potatoes on top. Simmer gently until the meat is cooked, 2 hours
approx. Pour off the cooking liquid. Degrease, and reheat in another
saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour
back over stew.