Irish stew – lamb and potato stew

Ingredients

• 800 g boneless lamb shoulder
• 800 g potatoes
• 3 carrots
• 2 onions
• 1 l lamb stock or water
• 2 tbsp oil
• 2 thyme sprigs
• 2 tbsp chopped parsley
• salt and pepper

Method

1. 1Cut lamb into large cubes and lightly brown in oil. Add roughly chopped onions, stock and thyme and simmer for 75 minutes.
2. 2Peel potatoes and carrots and cut into large pieces. Add and cook for 35–45 minutes until tender.
3. 3Mash a few potatoes against the pot to thicken broth. Remove thyme stems and season.
4. 4Sprinkle with parsley to serve.