Serves 6 to 8
shoulder or middle neck of lamb - whole shoulder cut into cubes
or if chops cut in half
10 medium size potatoes, two thinly sliced, and remaining cut
in half or quarters
5 to 6 onions, 1 thinly sliced and remaining chopped
3 to 4 Leeks, finely sliced
2 courgettes, chopped
6 sticks celery, chopped
3 carrots, sliced - optional
1 litre chicken stock (cold)
Salt & pepper
the meat on the bone, trimming off excess fat. Put the thinly
sliced potatoes on the bottom of a heavy based saucepan, layering
them with the thinly sliced onions and the meat, sprinkling each
layer with salt and pepper. Add the one litre of chicken stock
and bring to the boil, remove the froth, then lower the heat and
simmer, covered for one hour. Add all the vegetables, leaving
some chopped parsley to garnish. Cover and simmer for an additional
one and a half hours.
Made this way, the thinly sliced onions and potatoes together
with some vegetables should dissolve and thicken the sauce.
serve: Sprinkle with parsley.