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| What You Need: |
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6 medium-sized peeled potatoes (about 2 pounds), cut crosswise into ¼-inch slices
4 large onions (about 1½ pounds), peeled and cut into ¼-inch slices
3 pounds lean boneless lamb neck or shoulder, trimmed of all fat and cut into 1-inch cubes
1 teaspoon salt
Freshly ground black pepper
¼ teaspoon thyme
Cold water
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| How To Cook: |
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1. Spread half the potatoes on the bottom of a heavy 4- to 5-quart casserole or Dutch oven, and cover them with half the onion slices and then all the lamb. Sprinkle with ½ teaspoon of the salt, a few grindings of pepper and the thyme.
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2. Arrange the rest of the onions over the meat and spread the remaining potatoes on top. Sprinkle with ½ teaspoon of salt and a few grindings of pepper, then pour in enough cold water just to cover the potatoes.
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3. Bring the stew to a boil over high heat, reduce the heat to its lowest possible point, and cover the casserole tightly. Simmer for 1½ hours. Check from time to time and add boiling water, a tablespoon or two at a time, if the liquid seems to be cooking away.
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4. Serve the stew directly from the casserole or Dutch oven, ladling it into heated deep individual serving plates. Traditionally, "Irish stew" is accompanied by pickled red cabbage.
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NOTE:
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If you prefer, you may cook the stew in a preheated 350°F oven instead of on top of the stove. In that event, bring the casserole to a boil on top of the stove before placing it in the lower third of the oven.
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