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If you’d like to have a proper hearty taste of tradition while in Dublin, Stobhach Gaelach or bally maloe is the dish for you. The traditional Irish stew is made from lamb, beef or mutton with potatoes, onions and parsley as condiments. It is a very fulfilling meal flavoured traditionally made with the humblest of ingredients.
As they fled from the potato famine, the Irish took with them their traditional food to all areas of the world and over time it evolved to what it is today. Nowadays this original peasant dish is imbued with Guinness stout and is exalted to near gourmet status. Celebrating St Patrick’s Day with a helping of stew in Dublin is the ultimate in Irish experience.
Every Irish household has its own take on the traditional dish; some add parsnips for sweetness whereas others add fresh rosemary for flavour and aroma. The real purists however insist on pearl barley for the traditional thick texture and not the very best lamb cuts as this was essentially the food of the ordinary, poor people. Originally the meat would have been mutton and thanks to a long, slow cooking time it would turn into a meltingly tender delight to the palate and empty stomach. Connemara lamb is said to be of the best quality and any seasoned traveller should make sure to take his or her fill of this delicious dish to stave off the chilling effects of a cold Dublin night.
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The Quays Restaurant – Sitting right in the heart of Dublin, in the middle of Temple Bar, this restaurant offers hearty good food, friendly service and a truly warm atmosphere. Try our delicious Irish stew (with or without a little dabbling of Guinness) amongst other Irish favourites from our menu. Tel - +353 (1) 6791923 or view our website www.quaysrestaurant.com
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