Irish Stew

1 lb lamb
3 lbs potatoes
1/2 lb carrots
1/2 lb parsnips
2 or 3 onions
Oil for saut�ing.
1 Tbsp brown sugar
2 cups liquid (stock from the bones if you have time to make it: or a combination of meat stock, wine and water, whatever flavorful liquid you have to hand).
Salt & pepper
5 bay leaves
1 tsp basil

Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips . Saut� them for a few minutes and then add just a little bit of brown sugar to glaze them. Meanwhile, be peeling and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add the liquid. If desired, add some barley, but only a small amount (a handful), as it swells up a lot, and add the extra liquid. Add salt and pepper, a few bay leaves, some basil and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots and parsnips. (If you just want to leave it cooking, you can add everything at the same time). It needs to cook for about 1 or 1.5 hours, it's ready when the potatoes are tender. Mash some of the potatoes in the liquid when you're eating it, very delicious! Serve hot this vegetable rich meat dish prepared in a traditional Irish way. Quite a treat for a mild March evening on the St Patrick's Day.