Ballymaloe Irish Stew
This recipe varies from region to region – in Cork, carrots are a quintessential addition, not so in parts of Ulster. Pearl barley is a favourite addition, originally added to bulk up the stew.
SERVES
6
PEOPLE
PREP TIME
50
MINUTES
COOKING TIME
120
MINUTES
Ingredients
1.1 – 1.35kg (2 1/2 - 3lbs) lamb chops (gigot from the shoulder of lamb or a combination of gigot and neck chops) not less than 2.5cm (1 inch) thick
8 medium or 12 baby carrots
8 medium or 12 baby onions
8 -12 potatoes, or more if you like
salt and freshly ground pepper
850ml – 1 litre (scant 1 1/2 - 1 3/4 pints) stock (lamb stock, chicken stock) or water
1 sprig of thyme
1 tbsp roux, optional (equal quantities of butter and flour cooked for 2 minutes on a low heat, stirring occasionally - it will keep at least a fortnight in a refrigerator)
To garnish:
2 tbsp freshly chopped parsley
1 tbsp freshly chopped chives
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