Irish Stew

Try this delicious heart-warming one pot dish to your meal plan! Perfect for these chilly Winter days!

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Main meal: meat

You can use whatever is on offer in the lamb department including cutlets/shoulder, scrag end or neck chump chops.

Serves: 3
Prep time: 10–15 minutes
Cooking time: 40 minutes

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Ingredients:

450g lamb meat, fat removed, cubed
Ground black pepper
1 teaspoon dried thyme
3 onions, peeled and quartered
3 large carrots, peeled and each cut into 4 chunks
12 new potatoes
300ml water
3 tablespoons chopped parsley
50ml crème fraîche (optional)

Method:
1 Put half the lamb meat in a saucepan and season with the pepper and thyme. Spread over half the onions, carrots and potatoes and season again with pepper. Repeat the process adding the remaining meat and vegetables (not the parsley). Cover with the water and bring to the boil on the hob.
2 Reduce to simmer, cover and cook gently for 40 minutes. Remove from the heat and stir in the parsley and crème fraîche, if using. Serve with peas

Salt – 0.38g per serving

Ref: International Low salt cookbook : WASSH