TOM MOORE'S IRISH STEW CASSEROLE

• 1 lb Lean lamb, the shoulder
• -or leg, cut into 1 " dice
• 2 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)

I've made this in larger quantities in a crock pot. In this case, the

cooking time will be about 8-10 hours.

I got these directions for making Irish Stew (no real recipe) from the

owner of Tom Moore's Tavern in Bermuda (don't know how authentic it

is, as the gentleman was German, but it IS good) .

Kathy in Bryan, TX