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