Ingredients

Source

*	abgewandelt nach: Darina Allen Irish Traditional Cooking* ISBN 978-0-7171-2791-7

Directions

Preheat the oven to 180°C/350°F/gas mark 4. Cut the chops in half and trim off some of the excess fat. Place the trimmed-off fatty pieces in a heavy pan and cook over gentle heat so that the fat runs out. Discard the solid bits that remain.

Peel the onions and scrape or thinly peel the carrots (if they are young, you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or, if they arc young, leave them whole. If the onions are large, cut them small; if small, they are best left whole.

Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully seasoning each layer with freshly ground pepper and salt. Pour the mutton stock into the pan, stir to dissolve the caramelized deposits and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme and bring to the boil on top of the stove. Cover and transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked. This will take about 1 to 1 1/2 hours, depending on whether the stew is being made with lamb or mutton.

When the stew is cooked, pour off the cooking liquid and skim off the fat. Reheat the liquid in another saucepan. Slightly thicken it with a little roux if you like. Check seasoning, then add chopped parsley and chives and pour it back over the stew. Bring it back up to boiling point and serve direct from the pot or in a large pottery dish.

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