Irish stew with a twist
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Ingredients
2 onions, finely diced
dash of rapeseed oil
2 carrots, diced
4 smoked streaky rashers, cut into cubes
2 tsp ground nutmeg
1kg lamb neck, chopped
large bunch of thyme, removed from the stalk and chopped
bunch of rosemary, removed from the stalk and chopped
6 baby potatoes, quartered
Method
Heat the oil in a large saucepan and gently sauté the onion on a low heat. When they are transparent, stir in the carrots and rashers, until the bacon turns golden.
Stir in the nutmeg and lamb, until the lamb is brown all over. Add the rosemary and potatoes. Cover the ingredients with water and allow to simmer over a low heat, without a lid.
Allow to bubble away, until the potatoes have softened and the lamb is cooked through. Taste and season.
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