Ingredients:
Lamb: 2 pounds (about 1 kg) lamb shoulder, cut into chunks (you can use mutton as well)
Potatoes: 4-5 medium potatoes, peeled and quartered
Carrots: 4-5 medium carrots, peeled and cut into chunks
Onions: 2 medium onions, peeled and quartered
Stock: 4 cups (about 1 liter) lamb or beef stock (you can also use water if preferred)
Herbs: A sprig of fresh thyme or 1 teaspoon dried thyme
Seasoning: Salt and black pepper, to taste
Parsley: Chopped fresh parsley, for garnish (optional)
Instructions:
Prep the Ingredients:
1.Cut the lamb into bite-sized chunks.
2.Peel and cut the potatoes and carrots into chunks.
3.Peel and quarter the onions.
Brown the Lamb
In a large pot, brown the lamb chunks over medium-high heat until they are golden brown. You can skip this step if you prefer a more traditional stew.
Add the Vegetables:
Add the onions, carrots, and potatoes to the pot.
Add the Stock:
Pour the stock over the lamb and vegetables in the pot. The liquid should just cover the ingredients.
Add the Herbs:
Add the sprig of fresh thyme or dried thyme.
Season the stew with salt and black pepper to taste.
Cook the Stew:
Bring the stew to a boil, then reduce the heat to a simmer.
Cover the pot and let the stew cook for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are soft.
Check and Adjust:
Taste the stew and adjust the seasoning as needed.
Serve:
Once the stew is cooked, garnish with chopped fresh parsley if desired.
Serve the stew hot, perhaps with some crusty bread on the side.