Irish Lamb Stew

This dish was probably originally made with mutton instead of lamb because the source recipe asked for 8 hours cooking time. Not for me – mutton.

INGREDIENTS

1 ½  pounds lamb, cut to 1 inch pieces (3 cups)
1      pound white potatoes cut to 1 inch (about 1 cup)
1      large leek, washed and sliced thickly, white and pale green (1 cup)
2-3   carrots, peeled and cut to ½ inch (1 cup)
2      stalks celery, cut to ½ inch slices (1 cup)
1 ½  cups low sodium chicken broth
2      teaspoons fresh chopped thyme
2      teaspoons fresh chopped flat leaf parsley leaves
2      teaspoons dried rosemary

METHOD

Combine lamb, potatoes, leeks, carrots, celery, broth and spices in a large sauce pan. Cover and cook at a simmer for 40 to 50 minutes until the lamb is tender. Remove from the heat and serve immediately. Will serve 3 to 4 people.

This recipe can be doubled to serve more people.

Modified from  a recipe in the internet site “IrishAbroab.com.”