Irish Stew

Ingredients

• 2 pounds Mutton or Lamb (stewing cuts) (Cut into large chunks (originally specified as 6 pieces). Use tender meat.)
• 2 pounds Potatoes (large) (Good quality, large potatoes.)
• 1/2 pound Onions
• 1 tablespoon Salt (Originally 1.5 tola (approx 17g). Adjust to taste.)
• 1 teaspoon Ground black pepper (Originally 1 flat spoonful.)
• 2 cups Cold water (Originally 1 Sher (approx 1 pint/2 cups). Add more if needed during cooking.)

Instructions

1. 1Peel the potatoes and cut them into large chunks; place them in a bowl of cold water to prevent browning. Wash the meat thoroughly. Peel the onions and cut them into chunks.
2. 2In a heavy-bottomed pot or Dutch oven, arrange the ingredients in layers: place the meat at the bottom, followed by a layer of potatoes, and finally a layer of onions on top. Sprinkle the salt and ground black pepper over the layers.
3. 3Pour the cold water over the ingredients and cover the pot tightly with a lid. Place over low heat (originally charcoal embers) and simmer gently. Cook until the meat is completely tender. If the liquid reduces too much before the meat is cooked, add a little hot water to maintain a small amount of gravy.
4. 4Stir occasionally and gently with a spoon during cooking to ensure the meat does not stick to the bottom of the pot. Once the meat is tender and the potatoes are cooked through, remove from heat. Serve hot with the light gravy.