Irish Stew is a traditional dish eaten all over Great Britain. Filling and economical, it may be served alone or accompanied by pickled cabbage.
12 lamb cutlets, from the scrag or middle neck
3 lb. potatoes, peeled and sliced
1 lb. onions, thickly sliced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
16 fl. oz. cold water
Trim as much fat as possible from the cutlets.
Arrange a layer of potato slices on the bottom of a large heavy-bottomed saucepan. Cover with a layer of onions and then meat. Sprinkle with a little of the salt, pepper and thyme.
Continue making layers until all the ingredients are used up, ending with a layer of potatoes.
Pour in the water and place the pan over moderately high heat. Bring to the boil. Reduce the heat to low and tightly cover the pan. Simmer gently for 2 to 2 hours or until the lamb cutlets are tender. Shake the pan occasionally to ensure that the potatoes do not stick to the bottom.
Remove the pan from the heat and serve at once.