County Cork Irish Stew

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County Cork Irish Stew

County Cork Irish Stew is a traditional Irish recipe for a classic dish of lamb chops stewed with cabbage leek, celery, potatoes and garden peas in a herbed stock. The full recipe is presented here and I hope you enjoy this classic Irish version of: County Cork Irish Stew.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Lamb Recipes Vegetable Recipes Irish Recipes

Ingredients:

8 small lamb chops
1 tbsp vegetable oil
black peppercorns, to taste
1 spring of thyme
1 sprig of rosemary
300g cabbage, finely shredded (a chiffonade)
1 large leek (white part only), sliced
210g celery, diced
1 bunch of fresh parsley, chopped
salt and freshly-ground black pepper, to taste
1 bay leaf
450g potatoes, peeped and sliced into bite-sized rounds
1 medium onion, chopped
12 small white onions
210g garden peas

Method:

Season the chops liberally with salt and black pepper. Add the oil to a saucepan that's wide enough to hold all the chops in a single layer. Place on medium heat then use to brown the chops on both sides. Spoon off any excess fat then add just enough water to just cover the chops. Bring the mixture to a boil and add the parsley, bay leaf, peppercorns, thyme and rosemary (put these in cheesecloth to remove later). Lower the heat to a simmer then add the potatoes, cabbage, onion, leek, white onions and celery.

Simmer for 20 minutes then add the peas (add more water, as required, during cooking). Simmer for 10 minutes further, or until the peas are heated through and the potatoes are tender. Adjust the seasonings, turn into a warmed bowl, garnish with parsley and serve.