Ingredients
2
pounds boneless lamb neck or shoulder
6
medium (2 pounds) potatoes, cut into 1/2-inch slices
3
medium onions, sliced
2
teaspoons salt
1/4
teaspoon pepper
2
cups water
Chopped fresh parsley
Preparation
Trim fat from lamb; cut lamb into 1-inch cubes.
Layer half each of the lamb, potatoes and onions in 4-quart Dutch oven; sprinkle with half each of the salt and pepper. Repeat.
Add water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 to 2 hours or until lamb is tender.
Skim fat from broth. Sprinkle stew with parsley. Serve in bowls with pickled red cabbage if desired.
