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Recipes
Lamb and Vegetable Stew with Irish Black Pudding
Servings: 6 - 8
Level of difficulty: Medium
Preparation Time: 20 minutes
Cooking Time: 5 – 6 Hours
This dish really cannot be overcooked, but with this, almost more than with any other casserole, it is almost imperative that it be made, cooled and reheated. The flavor is so much better.
Ingredients:
- 2lb neck of lamb, with as much fat trimmed off as possible
- 8oz Tommy Moloney's Black Pudding cut into dice about 1/3 inch in size
- 3 onions, skinned and sliced
- 6 carrots, peeled and sliced
- 6 fair-sized potatoes, peeled and sliced
- Salt and plenty of black pepper
Instructions:
- Layer up the lamb, black pudding and prepared vegetables in a heavy casserole dish, ending with a layer of potatoes
- Season with salt and pepper
- Pour in cold water to come level with the top of the last layer
- Cover with a lid and cook in a moderate oven, 180C/350F/ Gas Mark 4, for two hours, then reduce the temperature to 150C/300F/Gas Mark 2 for a further hour
- Take it out of the oven and cool completely
- When it is cold, skim any fat off the surface
- Cook for a further 1 1/2 hours in a moderate oven, with the casserole without its lid for the last 45 minutes of cooking time.
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