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(from Irish Food & Cooking)
"Ireland's national dish was traditionally made with mature mutton, but lamb is now usual. There are long-standing arguments about the correct ingredients for an authentic Irish Stew apart from the meat (which may or may not be cooked on the bone), and whether or not carrots are permitted. This is a modern variation using lamb chops."
3 lbs best end of neck of mutton or lamb chops
2 lbs potatoes
Small bunch each of parsley and thyme, chopped
1 lb onions, sliced
Salt and ground black pepper
1. Trim all the fat, bone, and gristle from the meat, and cut it into fairly large pieces. Slice one-third of the potatoes and cut the rest into large chunks.
2. Arrange the potatoes in a casserole and then add a sprinkling of herbs, then half the meat and finally half the onion, seasoning each layer. Repeat the layers, finishing with the potatoes.
3. Pour over scant 2 cups water, and cover tightly; add a sheet of foil before putting on the lid if it is not a very close-fitting one. Simmer the stew very gently for about 2 hours, or cook in the oven at 250 degrees, if you prefer. Shake the casserole from time to time to prevent sticking.
4. Check the liqid level occasionally during the cooking time and add extra water if necessary; there should be enough cooking liquor to have made a gravy, thickened by the sliced potatoes.