2 ¾ lb boneless lamb chops
(2 lbs lamb & ¾ lb stew beef chunks
1 Tbs vegetable oil
3 large onions
4 large carrots
3 ¾ C water
4 large potatoes, unpeeled and cut into chunks
1 large fresh spring of thyme
1 Tbs butter
1 Tbs fresh parsely, chopped
Freshly ground black pepper
Trim any fat from the lamb. Heat the oil in a flameproof casserole/pot and brown the lamb on high heat. Remove meat from pan
Quarter the onions. Add to the pot with the carrots and cook for five minutes, until the onions are browned. Return meat to the pot with water. Bring to a boil, reduce the heat, cover and simmer for 1 hour.
Add the potatoes to the pot and cook for another 45 minutes. Add the thyme then cook for 15 minutes longer.
Leave the stew to settle for a few minutes. Remove the fat from the liquid with a ladle, and pour off the liquid into a clear sauce pan. Stir in butter and parsley. Season well with salt and pepper then pour back into the pot. Serve.
Alteration: I don’t like my onions so big so I cut them into 8 chunks.