It's a traditional and much used Irish dish. No two recipes are ever the same. It usually tastes better next day. When re-heating you may have to add more water and low heat as it may stick.
Ingredients Switch to metric
- 17.65 oz lamb (cubed)
- 8 potatoes (cut into pieces)
- 2 carrots (roughly chopped)
- 2 parsnips (roughly chopped)
- 1 large leek (roughly sliced)
- 2 onions (chopped)
- oil (for browning)
- Worcestershire sauce
- chicken broth
- mixed herbs ( like rosemary and thyme)
- 1 pinch of salt ( I use two pinches)
- 1 pinch of pepper
- a bit of fresh mint to tear into tiny pieces to garnish
- Brown Lamb and add onions in a large pot Stir around and add leeks leave a few mins and add about 1/2 pint water and 1 stock cube, herbs and Worcester sauce. Leave to simmer until lamb is tender.
- Add more water as desired.
- In another pot boil up potatoes carrot and parsnip. Leave in water until lamb is cooked.
- When lamb is tender add cooked potatoes etc, with water Stir all around and keep heat low. The potatoes should go mushy now
- Taste and add more stock as desired. Season to taste
- Turn heat off and leave to absorb flavor