This version of a traditional Irish favorite comes to us from Pádraic Óg Gallagher, the owner of Boxty House restaurant in Dublin.
1 kg diced lamb
1 kg peeled potatoes cut in quarters
0.5 kg chopped onions
0.4 kg rough cut carrots
0.4 kg chopped leeks
40g pearl barley
One sprig fresh thyme de-stalked and finely chopped
One bunch fresh parsley, finely chopped
Seasoning (salt and pepper)
1.5 litres lamb/chicken stock
Ask your butcher to bone a shoulder of lamb and give you the bones. You can use these to make the stock.
Season the lamb & sweat off in a little olive oil until brown, add the parsley and allow to absorb excess fat.
Remove the thyme from the stem and chop finely.
Add to meat, then add the onions, leeks, carrots, and barley; cook until soft.
Add the stock, half of the potatoes, stir well cover with lid and simmer for 1 hour
Add the remainder of the potatoes, stir and cover with lid; cook for 1 hour or until the meat is tender.
Taste and add seasoning if necessary.
If using stock cubes or paste you will not need a lot of salt.
Always taste before you add seasoning.
Serve in warm bowl with a sprig of fresh parsley and hot Boxty pancake or brown bread and butter drowned in a glass of stout.