Sunday, May 13, 2012
Irish Stew - 1970s
As with these sorts of books, the recipe itself is most probably older than 1970s but it appeared in 1976, not possibly the first time it appeared. It is very much one of those timeless classics that has evolved as you can read on about.com on their history of Irish Stew. One thing that I love is that this recipe can be 'Boozy' if you want it to be. Whack a bit of Guinness in why not?
You will need:
1kg/2lb of potatoes sliced
2 large onions sliced
salt and pepper
15ml/tablespoon dried thyme
1 kg/2 lb lamb chops
1. Put about half the potatoes on the bottom of a large casserole. Cover with half the onions then sprinkle with salt and pepper and half the thyme.
2. Add the chops, then continue to make layers with the remaining Onions, salt and pepper, thyme and remaining potatoes.
3. Add just enough water to cover. Cover tightly and put into the oven pre-heated to warm (170 celsius/325 Farenheit/Gas Mark 3).
4. Cook for 2 to 2.5 hours or until the chops are cooked through.