Residents of Cork, Ireland pride themselves on being the “real” capital of Ireland. While that remains up for debate, there is no doubting their passion for real food. Enjoy our recipe for County Cork Stew!

Ingredients
8 small lamb chops
Salt & pepper
1 tbsp vegetable oil
Parsley, thyme, rosemary
Bay leaves,
Peppercorns,
1lb potatoes,
2 cups finely-shredded cabbage
1 medium onion, chopped
1 lg leek white, sliced thin
12 small white onions
1-½ cups celery stalks, diced
1-½ cups peas

Instructions
Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon of any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, quarter the potatoes, add cabbage, onion, well-rinsed leek, white onion and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with fresh parsley.

Bain taitneamh as do bhéile!