Ireland

• 500 g lamb neck or shoulder (cut into chunks)
• 2 tbsp vegetable oil
• 2 onions (chopped)
• 3 cloves garlic (minced)
• 4 medium potatoes (peeled and chopped)
• 2 carrots (peeled and sliced)
• 2 parsnips (peeled and sliced)
• 1/2 small cabbage (shredded)
• 1 liter beef or lamb broth
• 1 tbsp fresh thyme (chopped)
• 1 bay leaf
• Salt and pepper to taste

• Brown the lamb: Heat vegetable oil in a large pot over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.
• Sauté the vegetables: In the same pot, add the onions and garlic, cooking for 5-7 minutes until soft and fragrant.
• Simmer the stew: Add the browned lamb back into the pot along with the potatoes, carrots, parsnips, cabbage, thyme, bay leaf, salt, and pepper. Pour in the broth and bring to a boil.
• Cook the stew: Reduce the heat to low and let the stew simmer for 1.5-2 hours, until the meat is tender and the vegetables are cooked through.
• Serve: Remove the bay leaf and serve hot, ideally with some hearty brown bread on the side.

Stobhach Gaelach is a traditional Irish stew, often made with lamb or beef, and it's known for its hearty, comforting qualities. This dish is a true taste of rural Ireland, where it has been a staple for centuries, particularly during colder months. The dish is a great example of Irish "soul food," simple but rich in flavor, with the cabbage being a key element in many Irish stews!