|
2 1/2
|
tsp
|
salt
|
|
3/4
|
tsp
|
thyme
|
|
1/4
|
tsp
|
ground black pepper
|
|
6
|
|
potatoes, medium, quartered & cut into 1/2" slices
|
|
3
|
|
carrots, sliced
|
|
|
2
|
|
Spanish onions, large, thinly sliced
|
|
2 1/2
|
lbs
|
lamb for stew (from leg, cut into 1" pieces)
|
|
2
|
cup
|
water
|
|
2
|
Tbs
|
fresh parsley, chopped
|
|
|
|
1
|
Mix salt, thyme, and pepper.
|
|
2
|
In large sauce pot, layer potatoes, carrots,onions, lamb, and a sprinkling of salt mixture. Continue layering, ending with potatoes.
|
|
3
|
Add water. Heat to boiling. Reduce heat to low. Cover and simmer 1 1/2 hours or until lamb is tender.
|
|
4
|
Skim off any excess fat.
|
|
5
|
Before serving, sprinkle with fresh parsley.
|
|
