1 lb Lean lamb, the shoulder
-or leg, cut into 1″ dice 2 Potatoes, peeled and
-thinly sliced 1 Onion, thinly sliced
pn [generous] rosemary Chicken or lamb stock Salt, pepper to taste Layer one third of the potatoes in a small casserole. Top with half the lamb and half the onion. Sprinkle lightly with rosemary, salt and pepper. Repeat layers, ending with a final layer of potato. Add enough chicken stock to almost cover the stew. Cover the casserole and bake in a 325 oven until the lamb is quite tender and the potatoes begin to almost dissolve and thicken the mixture. (1- 1 1/2 hours)
I’ve made this in larger quantities in a crock pot. In this case, the cooking time will be about 8-10 hours. I got these directions for making Irish Stew (no real recipe) from the owner of Tom Moore’s Tavern in Bermuda (don’t know how authentic it is, as the gentleman was German, but it IS good) . Kathy in Bryan, TX