Irish lamb stew

Irish lamb stew

ingredients
2kg/41⁄2lb lamb shoulder
3 onions, thickly sliced
700g/11⁄2lb carrots, thickly sliced
900g/2lb potatoes, peeled and halved
2 teaspoons Worcestershire sauce
1 bay leaf
salt and freshly ground black pepper

• Trim a fair amount of fat off the
meat and reserve. Cut the meat
into large cubes. In a heavy pan,
render down the fat over a low
heat. Brown the meat in the fat,
then set aside and brown the
onions and carrots. Drain off any
excess fat.
• Return the meat to the pan with the
potatoes, Worcestershire sauce
and bay leaf. Season with salt and
pepper. Pour in enough water to
cover. Simmer for 2-3 hours until
the meat is tender and the potatoes
are soft and melting. Skim off the
fat from the surface, and serve hot.
serves 6