Shelly's Recipe

COUNTY CORK IRISH STEW

Category: Stews

8 small lamb chops
Salt and pepper
1 tbsp vegetable oil
Parsley, bay leaves, peppercorns, thyme and rosemary
1 lb potatoes
2 cups cabbage, finely shredded
1 medium onion, chopped
1 large leek, white pare only, sliced thin
12 small boiling onions
1 1/2 cups diced celery
1 1/2 cups peas
Chopped fresh parsley

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon of any melted fat and add enough water to cover chops. Bring to a boil and app spices enclosed in a cheesecloth. Lower heat and simmer.

Meanwhile, peel potatoes and shape into bite-sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, cabbage and next 4 ingredients to chops and liquid. Simmer 20 minutes then add peas. Add a little more water, if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Remove cheesecloth. Garnish with parsley and serve. Serves 4