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Nach dem Grossen Erfolg meines Haggis Rezepts, beschloss ich nun auch die zweite Haelfte meiner Herkunft zu ehren, und habe ein traditionell Irisches Rezept eines Irish Stew hinzugefuegt:
2 1/2 lb (1.25 kg) lean middle neck and scrag of mutton or lamb
2 tablespoons seasoned flour
12 oz (350g) onions sliced
8oz (225g) carrots sliced
2 medium leeks, washed and sliced
1 large potato, peeled and sliced
1 tablespoon pearl barley
hot water
salt and freshly milled black pepper
First wipe the pieces of meat and cut away exess fat, then dip them in the seasoned flour.
Now put a layer of meat in the bottom of a large saucepan, followed by some onion, carrot, leek and potato and season with salt and pepper.
Then put in some more meat and continue layering the ingredients until everything is in.
Now sprinkle in the pearl barley followed by aproximately 2 pints (1.2 litres) hot water and bring to simmering point.
Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for about 2 hours.
Serve piping hot, and enjoy
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