With or without carrots, the debate about what you put into Irish stew still rages! We think that the carrots are necessary for sweetness and colour but you choose. We add pearl barley to ours, but you can decide for yourself!
Serves 4 (divides in half or doubles easily)
1/2 kilo (250g) lamb, cut into 1 inch cubes 4 carrots, peeled and left whole 2 onions, sliced finely Pearl barley - two handfuls 1 chicken or vegetable stock cube, made up in a pint of hot water 4 large potatoes, cut into 2 inch chunks Salt and pepper
1. Sprinkle the lamb with salt and pepper. 2. Heat the oil, and fry the lamb until it is browned. 3. Take the lamb out onto a plate, and add the onions to the pan and fry until they are soft and translucent (add more oil if you need to, scraping up the bits off the bottom of the pan). 4. Put the lamb back in, with the rest of the ingredients except the potatoes. 5. Cook for half an hour, then add the potatoes. Top up with water if it needs it. 6. Cook until the potatoes and pearl barley are cooked and the meat is soft. 7. Serve in bowls with brown bread, sprinkled with chopped fresh parsley.