Irish Stew

• 2 pounds stewing lamb (neck or shoulder) with bones, cut into 1- or 2-inch chunks
• 3 medium-size carrots, scraped and cut into pieces about 2 by 1/4 by 1/4 inches
• 1/2 pound small white onions, peeled
• 1 pound small new potatoes, or 1 pound large potatoes cut in half or quartered
• 1/2 pound small turnips, scrubbed and cut into 8 wedges each
• 1 tablespoon kosher salt
• Freshly ground black pepper to taste
• 1 1/2 cups water
• 1 cup peas (if they are frozen, place in a sieve under warm running water to defrost)
• 1/2 cup chopped fresh mint

1. Place lamb in two layers around inside rim of an oval dish, about 10 by 8 by 3 inches.
2. Mound carrots, onions, potatoes and turnips in center.
3. Sprinkle with salt and pepper.
4. Add water.
5. Cover tightly with microwave plastic wrap.
6. Cook at 100 percent power for 20 minutes.
7. Remove from oven.
8. Prick plastic with the tip of a sharp knife to release steam.
9. Uncover dish carefully.
10. Stir well, making sure any uncooked pieces of meat are on top.
11. Stir in peas.
12. Recover dish with a fresh piece of plastic.
13. Cook at 100 percent power for 5 minutes.
14. Remove from oven.
15. Prick plastic and remove.
16. Stir in mint and serve immediately, or allow stew to mellow overnight and add mint after reheating from room temperature for 5 minutes.
17. If you are reheating from the refrigerator, it will take 10 minutes.

stewing lamb, carrots, white onions, potatoes, kosher salt, freshly ground black pepper, water, peas, fresh mint

Taken from cooking.nytimes.com/recipes/2669 (may not work)