a slightly modern take on one of the most traditional of Irish dishes...
Ingredients
1 1/2lb.stewing lambdiced
1 3/4pintsstock - lambvegetable or chicken (recipe included in cookbook)
you can substitute broth
1lbpotatoes
4oz.carrotspeeled or scrubbed
4oz.celerytrimmed
4ozleekstrimmed
4ozwhite cabbagesliced
1medium onionpeeled
1bouiquet garni*tied together with twine
14ozcooked cannellini beans
1tablespoonchopped fresh parsley
sald and freshly ground black pepper
*a bouquet garni is a bundle of hardy herbs like parsleythyme and bayleaf tied with string and removed before serving
Instructions
Put the lamb into a large pan cover with stock and bring to the boil. Skim off any foam and excess fat from the top and leave to simmer for 30 minutes over a low heat while you prepare the vegetables.
Peel the potatoes and cut into 1 inch dice. Cut all the vegetables into 1/2 inch pieces. Add these to the lamb together with the potatoes and bouquet garni. Increase the heat and bring to the boil, then reduce the heat and simmer for a further 20 to 25 minutes until the lamb is tender.
Add the cooked cannellini beans and simmer for a final five minutes to heat through. Remove the bouquet garni and check seasoning. Sprinkle with chopped parsley and serve with warm soda bread.