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Irish Stew
Serves 6 to 8

Ingredients:

1.5kg shoulder or middle neck of lamb - whole shoulder cut into cubes or if chops cut in half
10 medium size potatoes, two thinly sliced, and remaining cut in half or quarters
5 to 6 onions, 1 thinly sliced and remaining chopped
3 to 4 Leeks, finely sliced
2 courgettes, chopped
6 sticks celery, chopped
3 carrots, sliced - optional
1 litre chicken stock (cold)
Salt & pepper
Chopped parsley

Method:

Leave the meat on the bone, trimming off excess fat. Put the thinly sliced potatoes on the bottom of a heavy based saucepan, layering them with the thinly sliced onions and the meat, sprinkling each layer with salt and pepper. Add the one litre of chicken stock and bring to the boil, remove the froth, then lower the heat and simmer, covered for one hour. Add all the vegetables, leaving some chopped parsley to garnish. Cover and simmer for an additional one and a half hours.
Made this way, the thinly sliced onions and potatoes together with some vegetables should dissolve and thicken the sauce.

To serve: Sprinkle with parsley.


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