Irish Lamb Stew

"This dish has always been a favourite in this part of Co Mayo as this is sheep farming area and organic lamb is readily available.The flavour of the black faced mountain lamb is especially good. My mother always used to make this dish for us and it was my favourite meal. I in turn made it for my children and it was a favourite of them as well. All the ingredients are produced locally with no additives and visitors to the area always enjoy it."

Submitted by: Breege Needham, owner of property 488691 in County Mayo, Ireland.

Ingredients:

1 kg shoulder of mutton or 4 gigot chops
4 medium onions, chopped
1 kg potatoes
375 ml cold water
Salt and pepper
4 carrots, diced
2 sticks celery, diced (optional)
A handful of parsley, chopped

How to cook this dish:

1. Remove the excess fat from the meat and cut it into pieces. Leave the bone attached as it is good for flavour.

2. Wash and peel the potatoes. Slice one thinly and spread the slices on the bottom of a heavy pot.

3. Arrange the meat and vegetables, in layers.

4. Season each layer.

5. Add water and simmer for 1-1½ hours depending on the toughness of the meat (slower cooking is best for shoulder cuts and gives a better flavour).

6. Arrange the whole potatoes on top after the simmering point is reached.

7. Serve in a casserole after sprinkling with some chopped parsley on top.

Serve with:

A green salad or coleslaw and a pint of Guinness.

Property 488691 is a two-bedroom cottage set in an idyllic location overlooking Clew Bay. The property comprises a large living room with TV and DVD player and spectacular views. The kitchen cum dining room boasts stunning sea view and is equipped with all modern kitchen appliances. Outside there is a private sheltered garden with BBQ facilities and a hammock.