Irish stew
This traditional Irish dish of lamb and potatoes dates back to the introduction of the potato to Ireland in the late sixteenth century. In the rest of the British Isles the potato was at first distrusted and used to feed livestock rather than humans. However, the Irish immediately took to it, and it eventually became the most important staple in their diet. This, of course, meant that they were particularly vulnerable when, in the nineteenth century, potato blight wiped out most of the national crop. The appalling effect of the Irish Potato Famine on the population resulting in many deaths and widespread emigration to America and Australia is well known and the callous reaction by the British government and Anglo-Irish landowners spurred the desire for independence finally achieved in 1921.
Equipment
Measuring jug
Cast iron casserole
Large frying pan
Preparation method
Preheat the oven to 170C/325F/gas 3.
Heat the oil in the large frying pan, brown the lamb chops and set aside.
Heat a little more oil in the casserole and sauté the onions and carrots on a moderate heat until the onions are translucent and starting to take on colour.
Place the chops in the casserole with any meat juices left in the frying pan.
Add the bay leaf and thyme and then cover the meat and vegetables with the potatoes.
Pour in the stock and bring to the boil on the hob.
Immediately remove from the heat, cover and place in the preheated oven for an hour and a half or until the meat is tender and the potatoes cooked through.
Before serving stir the stew so the potatoes get evenly incorporated throughout.
Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoots as they can cause indigestion.
For tips on making stews see my guide for making soups and stews. 
