Authentic Irish Stew has 2lb potatoes and 1/2 lb onions to each pound of meat. It may be adapted using equal quantities of meat and potatoes but the gravy may need to be slightly thickened before serving.
2 lb lamb neck chops
4 lb potatoes
1 lb onions
salt and pepper
1 pint water
bunch of your choice of herbs
2 bay leaves
Trim excess fat from chops.
Peel and slice a few of the potatoes and halve the rest.
Peel and slice onions thickly.
In a deep saucepan put the sliced potatoes, then the meat, then the halved potatoes, then all the other ingredients.
Cover tightly and simmer for 2-2 1/2 hours.
Shake pan from time to time to prevent the stew from sticking.
This stew should be thick, well seasoned and creamy.