Lamb Irish Stew
|Lamb shoulder||2 Pound, cut into serving pieces|
|Small potatoes||2 Pound|
|Chopped parsley||1 Tablespoon (For Garnish)|
Remove excess fat from meat with a sharp knife.
Wipe meat with a clean, damp cloth.
Peel potatoes, cut half into thick slices.
Peel and slice onions.
Put a layer of sliced potatoes in the bottom of a shallow casserole.
Add a layer of onions, season with salt and pepper.
Add the meat, season well, then add the rest of the onions.
Season again and cover with small whole potatoes.
Add sufficient cold water to just cover (1-2 cups).
Cover with a tight-fitting lid and cook in a moderately slow oven for l 1/2-2 hours.
Sprinkle with chopped parsley before serving.
This dish is often spoiled by too fat meat, however, if you put small whole potatoes on top of the stew, the fat is absorbed by these and they taste delicious.
A wide, shallow casserole is better than a deep one, so that the fat can reach all the potatoes.