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The recipe for Stobhach Gaedhealach is refreshingly straightforward, demanding few ingredients yet offering rich flavors. It requires half a pound of lean mutton, a quarter pound of Irish bacon, two onions, twelve potatoes, and a half pint of water, seasoned with salt and pepper. The method is equally simple: layer the ingredients in a pot, bring it to a boil, and then let it simmer for approximately an hour and a half.
This traditional stew offers a snapshot of Irish cooking, which historically relied heavily on potatoes after they were introduced in 1589 by Sir Walter Raleigh. Potatoes eventually became a staple crop in Ireland—particularly among the poor. Unfortunately, this dependence led to dire consequences.