A Modern Irish Stew
|Streaky bacon||6 Ounce (185 Gram)|
|Celery sticks||2 , chopped|
|Large onions||1 1⁄2 Pound, thickly sliced (750 Gram)|
|Potatoes||3 Pound, quartered (1.5 Kilogram Large Size)|
|Lamb neck||2 1⁄2 Pound (1.25 Kilogram Neck Of Lamb On The Bone)|
|Seasoned flour||1 Tablespoon|
|Stout||3⁄4 Pint (450 Milliliter From 1 Large Can)|
Cut the bacon into strips and cook in a frying-pan until the fat is running.
Fry the celery and a third of the onions in a frying-pan until brown, then remove.
Trim off as much fat as possible from the lamb and brown on both sides in the frying-pan.
If you like a thicker gravy, toss the meat in seasoned flour first.
Mix the raw onion with the cooked bacon, cooked onion and celery.
Layer in an ovenproof casserole with the meat and potatoes, ending with potatoes.
Pour in the stout, season, cover and simmer for 2 hours.
If you like the potatoes to brown a little, remove the lid for the last 20 minutes of the cooking time.