Simple Irish Stew

Made in the traditional way without pre-browning the ingredients, this dish was originally prepared with a fatty cut of lamb and only potatoes and onions. In this up-to-date version, carrots and herbs are included for extra flavour and a lean lamb leg steak saves a lot of time.

Serves 1

1 boneless lean lamb leg steak, about 150 g/5 oz
1 small onion, thinly sliced, or 30 ml/2 tbsp frozen diced onion
2.5 ml/½ tsp fresh or frozen thyme leaves or a pinch of dried thyme
Salt and freshly ground black pepper
225 g/8 oz potatoes, thinly sliced
1 carrot, sliced, or 75 g/3 oz frozen sliced carrots
1 bay leaf
150 ml/¼ pint/2/3 cup boiling lamb, mild beef or vegetable stock

1. Trim any excess fat from the lamb steak and cut into four pieces. Arrange the onion on the bottom of the ceramic cooking pot.
2. Seasoning between the layers with a little thyme and salt and pepper as you go, add a layer of potato slices, followed by a layer of carrots and the bay leaf, then finish with any remaining potatoes. Finally, top with the meat.
3. Pour the stock over the meat (if necessary, add a little more so that the meat is just covered). Cover with the lid and cook on Low for 5-7 hours or until the meat and vegetables are very tender.
4. Spoon the stew on to a warm plate or bowl. If liked, serve with an extra vegetable such as peas or green beans.

Cook's tips
Although cooking the meat on top of the potatoes sounds unusual, it reflects the amount of time for each raw ingredient to cook. Meat takes less time than vegetables, so is placed furthest away from the heat source, which is under the base of the ceramic cooking pot.
Other cuts of lamb may be used for this dish instead of the lamb leg steak, if preferred; try using trimmed boned shoulder of lamb cut into 2.5 cm/1 in chunks or 2 neck of lamb chops.

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