medium potatoes, sliced
1/4 inch thick
5 large onions, peeled and
5 pounds boneless lamb neck and shoulder
1 1/2 teaspoons salt
1/2 teaspoon thyme freshly ground pepper to taste
2 pounds carrots,
peeled and carve into olive shapes
1 tablespoon chopped parsley
Spread potato slices in a 5 quart stew pot or Dutch oven.
with one half of the onions and the meat. Sprinkle with thyme, salt and pepper.
Arrange remaining onion on top. Half cover the ingredients with water, and
bring to a boil.
Remove foamy part on surface. Cover pot. Lower heat and
simmer for 1 hour.
Add carrots and more water if necessary; cover and
continue cooking for another 30 to 40 minutes or until the meat and carrots are
tender. Serve hot sprinkled with chopped parsley.
Note: the stew may also
be baked in a 350 degree oven.