1kg Lamb (cubed, neck is a good cut to use)
2 Large Onions (sliced)
1Kg Potatoes (sliced)
2 Large Carrots (diced)
400ml Chicken Stock (lamb or vegetable are ok as well)
Handful Fresh Parsley (chopped)
Butter
Salt and Pepper
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan or preferably Casserole Dish
Greaseproof paper
Tin Foil
The Good Bit
- If you have a casserole dish, pre heat your oven too 160c 335f gas 3, if not we'll use the hob. Start by layering your vegetables and lamb into the pan, make the top layer one of potato slices, you want to sprinkle salt, pepper and a bit of chopped parsley on each layer, but leave the last layer (your potatoes) alone, then pour on the stock.
- Grease your greaseproof paper with a bit of butter then cover your dish or pan tightly with it, now add a tight layer of tin foil and finally a lid, if your are using the oven put the casserole dish in now and leave for 1 1/2 to 2 hours, on the hob you want to bring the pan to the boil first then reduce the heat and leave to simmer for about the same length of time.
- Serving suggestion, if you have too much liquid, take a few of the potato slices and mash them then add them back to the stew and heat. Finally add a garnish of parsley, season to taste and serve.
