Warming and satisfying as is versatile and flexible, the Irish stew is one of those recipes you can tweak to your liking while retaining the very essence of the dish. We keep it classic, with a mish-mash of potatoes, carrots and lamb – nothing beats the trio when cooked for hours on end, with thick and rich gravy finished off with a fresh sprinkle of herbs.
- ¼ cup (60 ml) vegetable oil
- 2 kg lamb neck chops
- 1 leek (350 g), chopped finely
- 3 potatoes (900 g), chopped coarsely
- 2 carrots (240 g), chopped coarsely
- 1 tbsp finely chopped fresh thyme
- 1 litre (4 cups) lamb or chicken stock
Heat half of the oil in large saucepan; cook chops, in batches, until browned lightly all over. Remove from pan.
Heat remaining oil in pan; cook leek, stirring, until just tender.
Add potato, carrot and thyme, then return chops to pan with stock; simmer, covered, about 1 hr or until chops are tender.
TIP Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze.