Galgorm Resort and Spa chef Israel Robb celebrates the humble potato by sharing some amazing new recipes from Gillies Bar and Grill
What you'll need
2 tbsp vegetable oil
500g mutton or lamb cutlets (bone removed), cut into 5cm chunks
1kg potatoes, peeled and cut into quarters
115g onion, roughly chopped
100g leeks, cleaned and finely sliced
170g carrots, roughly chopped
750 ml dark beef stock
2 or 3 cabbage leaves, thinly sliced (optional)
Salt and pepper
Heat the oven to 180°C/gas 4/350°F. In a large frying pan heat half the oil to hot, but not smoking. Add half the lamb pieces and brown all over.
Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.
Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over.
Add to the casserole and cover with the remaining vegetables.
Add the stock, cover with a tight fitting lid, cook in the oven for one hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much — if it is, add a little boiling water. The meat and vegetables should always be covered by liquid.
If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.