Irish Pot Stew

Irish Pot Stew

I first tasted this dish in one my colleague's home at dinner. Monsoon was in full bloom and it was raining cats and dogs outside. I was half drenched when I reached his home. I was welcomed at the door by a wonderful aroma drifting down from his kitchen. I was almost transfixed, the aroma was so tantalising. My friends wife gave me a look and said " It's my home food, it's an Irish Stew". Believe me friends, I fell in love with that dish before I even saw it, leave alone tasting it. Till date, whenever I cook this stew, my sons react in almost similar manner, of what my reaction was. This was a hard time meal in old days and was cooked with neck pieces and leftovers of chops. But now Ballymaloe, that's the Irish name for the pot stew, is cooked with lamb or mutton.

Preparation time : 20 minutes
Cooking time      :  1 1/2 to 2 hours
Difficulty             :  Easy
Serves                 :   6

Ingredients :

1 Kilo of Lamb or mutton, cut into chunks

1 Kilo of Potatoes, peeled and cut into 1/2-inch rounds

2 Onions, chopped

400 grams of Mixed veggies, cut into medium chunks (carrots, turnips, celery)

2 tablespoons of Butter

3 or 4 cups Water

1/2 bunch Parsley, chopped

Salt  to season 

Pepper to season

 

 

Method :

1) Take a thick flat bottom casserole dish. Place it over very low flame.

2) Once the pot is lightly heated add the butter, take care not to burn it.

3) Lay one half of the potatoes in the bottom of a casserole dish. Cover with half the onions and half of the veggies.

4) Add all of the lamb, and then layer in the rest of the onions and veggies.

5) Top the onions with the remaining potatoes. Sprinkle with the parsley and season with salt and pepper.

6) Pour in enough water to come about 3/4 of the way up the ingredients.

7) Set the pot over medium flame and bring to a boil. Then reduce heat to a low, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender and the potatoes have broken down and thickened the stew.

8) Keep on checking in between and add water as needed to keep stew from becoming too thick.

9) Once the meat is absolutely tender check the seasonings, adjust seasoning if necessary and serve with warm crusty bread to mop up the stew.



Variations :
Sometimes pearl barley is added to make an even more substantial and filling dish.

Additional seasonings often used include thyme and rosemary.

Sometimes some households add tomatoes, Worchestershire sauce, even beer to the stew. But the one I learned was the most basic, and that's what I posted here. You are free to do experiments.

 

Nasi Goreng

Nasi Goreng

This Indonesian Dish is quite famous. I am posting the dish, the way my sons love to make it. They have added and omitted a few ingredients and given a few flavoursome twist to this popular dish. I polished off my plate, I am sure, once you cook this at home your kids are going to follow my example...

Preparation time : 15 minutes
Cooking time      : 20 - 25 minutes
Difficulty            : Medium
Serves                 : 4 -  6

Ingredients :

1 tsp. chopped garlic

3 tsp. chopped small onions (you can use regular onions too)

 1 tsp. Bird's Eye chili (a variety of Southeast Asian chili), to taste This is not commonly available in the Indian markets, so go for red ones with sharp taste.

¾ tsp. Kosher salt, this is again not much available, you can use sea salt instead

 250gms of  sliced beef top round, 1 inch square and ⅛ inch thick  (Substitute beef with Boneless lamb or mutton, it will taste equally good)

2 cups cooked rice (use medium grained rice)

 1 Cabbage leaf, cut into 1 inch squares

 2 stalks yu choy (a green, leafy vegetable available at Asian supermarkets) cut into 2 inch pieces, or substitute baby spinach or even with Chinese Bok Choy

 ½ cup Bean Sprouts (make them at home or you can also get them packed in Super markets)

 1 Egg

 1 Tbs. and 1 tsp. Vegetable Oil  (any Vegetable oil would do, but peanut oil tastes better)

Garnish (optional): lime wedge, chopped green onion, crispy fried Onions

Direction :

1) Pound garlic, shallots, and salt in a mortar until they form a paste, or grate them with a fine grater.
2) Heat wok/ kadai over medium heat. Drizzle in 1 Tbs. oil and swirl to coat to the bottom. Add the garlic mixture and stir fry for 1 minute.3
3) Add the sliced Mutton/lamb and cabbage. Stir fry for 2-3 minutes until meat is cooked through.
4) Cook the rice separately till well done. Drain and fluff up with a fork.
5) Add in the cooked rice and fry, coating well with the pan juices.
6) Add in the Bok choy. mix well.
7) Move all the ingredients to the side making a well in the middle of the wok/ kadai.
8) Drizzle in 1 tsp. oil, and break the egg into the wok. Scramble the egg, till the egg is done.
9)  Add in the bean sprouts and stir everything together.
10) Add Salt to taste, Adjust if necessary.
11) Plate the Nasi Goreng and serve with optional garnishes.