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Like the Cajuns of Louisiana, the Irish had to find ways to make
a small amount of meat stretch into a meal for many. In this stew,
the Irish staples of potatoes and barley help a little lamb become
a hearty feast.
Ingredients:
2½ pounds lamb neck, cubed 1-inch
vegetable oil for frying
2 onions, chopped
1 ounce butter
1 sprig dried thyme
7 carrots, sliced 2-inches
2 tbsps barley
5 cups chicken stock
salt and cracked black pepper to taste
1 bouquet garni (parsley, thyme and bay leaf)
12 medium potatoes
1 bunch parsley, finely chopped
1 bunch chives
Method:
In a large heavy-bottomed saucepan, heat oil over medium-high heat.
Add onions and butter and cook until translucent. Add thyme and
stir. Turn heat to high, and brown lamb to seal in its juices. Add
carrots, barley and pour in enough chicken stock so that it almost
covers meat and vegetables. Season with salt and pepper. Reduce
heat to low, add bouquet garni, cover and cook 2 hours. Do not boil.
Add potatoes, cover and cook 30 minutes or until meat is falling
from bones and potatoes are fork tender. Garnish with parsley and
chives.
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