Irish stew

Ingredients

• 800 g lamb shoulder
• 700 g potatoes
• 3 carrots
• 2 onions
• Stock
• Parsley

How to make it

1. Brown lamb lightly in a pot. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.
2. Add onions, carrots, potatoes and stock. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
3. Simmer until lamb and potatoes are tender. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.
4. Season and finish with parsley. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.