Celebrate St Patrick’s way with this flavourful dish that can be kept going and topped up throughout the week if desired, with extra vegetables and meat added along the way. Great as a one-pot meal served in bowls with chunks of fresh bread. You can even add a Dorset twist by picking up your ingredients locally.
– 1 tbsp olive oil
– 900g lamb stewing meat
– Salt and Pepper
– 1 large onion, sliced
– 2 carrots, peeled and cut into large chunks
– 1 litre water, or as needed
– 3 large potatoes, peeled and quartered
– 1 tbsp chopped fresh rosemary (optional)
– 1 leek, rinsed and sliced
Heat oil over medium heat in a large stockpot or casserole pot. Add lamb pieces and cook, stirring gently, until evenly browned. Season to taste
Add the onion and carrots and cook gently with the meat for a few minutes. Stir in the water then cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on when the meat gets tender.
Add potatoes and simmer for 15 to 20 minutes before adding leeks and rosemary. Continue to simmer uncovered until potatoes are tender but still whole. Serve piping hot