Ingredients

The following ingredients have 4 Servings
  • 2-3 lbs lamb, chopped
  • 3 medium onions, thickly sliced
  • 3 medium russet potatoes, thickly sliced
  • 1 medium turnip – cut into chunks
  • 3 stalks celery – cut into large pieces
  • 4 medium carrots – cut into chunks
  • fresh thyme and parsley
  • salt and pepper

Instruction

  • Place onions, carrots, turnip and celery into a heavy dutch oven, and then place the lamb on top. Add thyme, salt and pepper and cover with cold water.
  • Bring to a near boil. Skim any excess fat that may rise to the surface. Lower the heat and simmer, covered, for 2 hours.
  • Remove the cover for the last 1/2 hour, it’s important that the meat does not boil. (As the old saying goes “a stew boiled is a stew spoiled”).
  • About a half hour before the stew finishes, boil some potatoes to add to the stew just before serving.
  • Serve into deep plates and scatter freshly chopped parsley over with boiled jacket potatoes – (the potatoes in the stew are just for thickening purposes).