Ingredients:

  • 1 kg lamb shoulder or neck, cut into 1-inch chunks
  • 2 tbsp vegetable oil or butter
  • 2 large onions, roughly chopped
  • 1 kg potatoes, peeled and quartered
  • 2 carrots, peeled and roughly chopped (optional)
  • 1 tsp dried thyme (optional)
  • Salt and freshly ground black pepper
  • Lamb or beef stock (enough to just cover the ingredients)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season the lamb chunks generously with salt and pepper.
  2. Heat the oil or butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until nicely colored on all sides. Remove the lamb and set aside.
  3. Add the onions to the pot and cook over medium heat until softened, about 5-7 minutes.
  4. Return the lamb to the pot. Add the potatoes, carrots (if using), and dried thyme (if using). Season again with salt and pepper.
  5. Pour in enough stock to just cover the ingredients. Bring to a simmer, then reduce the heat to low, cover the pot, and cook gently for at least 2-3 hours, or until the lamb is meltingly tender and the vegetables are cooked through.
  6. Skim off any excess fat from the surface of the stew.
  7. Taste and adjust seasoning as needed.
  8. Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread for soaking up the delicious broth.