Rating: 4.5 stars 4.4
134 Ratings
  • 5 star values: 83
  • 4 star values: 37
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1

Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!

Recipe Summary

prep:
15 mins
cook:
1 hr 45 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.

    Advertisement
  • Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.

  • Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Nutrition Facts

609 calories; protein 29.8g; carbohydrates 43.4g; fat 35.1g; cholesterol 108.9mg; sodium 325.2mg. Full Nutrition
Advertisement