700 g lamb (shoulder); 700 g potato; 1 carrot; 400 g onion; a pinch of thyme; black pepper, salt
Irish Stew (Stobhach Gaelach)
Cut the ingredients into medium sized chunks and place half the vegetables in a casserole. Layer half the onion on top followed by the meat, more onion and the remaining vegetables. Season with salt and add some whole peppercorns, the thyme, beer, 0.5l water and cover it with a lid. Bring to the boil and cook on a low heat for 3 hours. Add finely chopped parsley and serve.