Huey's Irish Stew With a Touch of Paris
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 -4 lamb necks (trimmed of all sinew, and most of the fat, and cubed. You can probably get your butcher to do this.)
- 1 carrot, peeled and diced
- 2 celery ribs, diced
- 1 large onion, peeled and diced
- 2 leeks, thoroughly washed and diced
- 6 spring onions, diced
- salt, to taste
- fresh ground pepper, to taste
- 8 black peppercorns
- 6 juniper berries
- 2 star anise
- 4 -6 large floury potatoes, scrubbed but not peeled
- chopped parsley
directions
- Preheat the oven to 200ºC.
- Place the cubed lamb necks in a large pot and cover with water.
- Add all the vegetables to the pot, and season to taste.
- Tie the spices in muslin and add to the pot.
- Bring the pot to the boil, then tightly cover with both foil and a lid, and place in the oven.
- Cook for 50-60 minutes, or until the lamb is tender.
- Meanwhile, place the potatoes on a baking tray in the bottom of the oven, and cook until they are tender. Remove and allow them to cool enough that they are easy to handle, then peel and roughly mash them.
- Add the mash to the pot and mix thoroughly.
- Serve the stew sprinkled with parsley and with plenty of crusty bread.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!