VOLUME 1 - Kilimanjaro Foods

Tom Moore's Irish Stew Casserole
Servings
lb Lean lamb,the shoulder
-or leg,cut into 1" dice
Potatoes,peeled and
-thinly,Sliced
1 Onion,thinly sliced pn
[generous] rosemary
Chicken (or lamb stock)
Salt,pepper to taste
Layer one third of the potatoes in a small casserole. Top with half
the lamb and half the onion. Sprinkle lightly with rosemary, salt
and pepper. Repeat layers, ending with a final layer of potato. Add
enough chicken stock to almost cover the stew.
Cover the casserole and bake in a 325 oven until the lamb is
quite tender and the potatoes begin to almost dissolve and
thicken the mixture. (1- 1 1/2 hours)