2 tablespoons oil
450 g (1 lb) potatoes, thinly sliced
675 - 1 kg (1 1/2 - 2 lb) middle or scrag end neck of lamb or mutton
3 onions, thinly sliced
salt and pepper
900 ml (1 1/2 pints) lamb stock
chopped parsley to garnish
450 g (1 lb) potatoes, thinly sliced
675 - 1 kg (1 1/2 - 2 lb) middle or scrag end neck of lamb or mutton
3 onions, thinly sliced
salt and pepper
900 ml (1 1/2 pints) lamb stock
chopped parsley to garnish
method
1. Heat the oil in a large saucepan and brown the sliced potatoes. Remove the potatoes and reserve.
2. Cut the lamb or mutton into neat joints, then layer the lamb, onion and potato in the saucepan, seasoning each layer well.
3. Pour over the stock and bring the stew slowly to the boil. Reduce the heat, cover with a lid and simmer gently for 2 hours or until the meat is cooked.
4. Garnish the stew with parsley and serve with seasonal vegetables.
Cook's Tip
Always trim excess fat from lamb before casseroling. If the casserole looks greasy, leave to stand for 5 minutes, then use a large flatfish spoon to skim off the fat.
2. Cut the lamb or mutton into neat joints, then layer the lamb, onion and potato in the saucepan, seasoning each layer well.
3. Pour over the stock and bring the stew slowly to the boil. Reduce the heat, cover with a lid and simmer gently for 2 hours or until the meat is cooked.
4. Garnish the stew with parsley and serve with seasonal vegetables.
Cook's Tip
Always trim excess fat from lamb before casseroling. If the casserole looks greasy, leave to stand for 5 minutes, then use a large flatfish spoon to skim off the fat.
serving amount
serves 4
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