2 1/2 pounds lean lamb shoulder or
breast, sliced
4 medium potatoes, peeled and
cubed
3 medium carrots, peeled and cut
in 1-inch pieces
2 medium onions, peeled and cut
in eighths
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups water (approximately)
1 tablespoon chopped parsley
6 whole allspice
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Make a layer of meat in the bottom of a large heavy pot or
Dutch oven.
Top with potatoes, carrots and onions sprinkle with salt
and pepper
add water to cover and simmer slowly for 1 to 1 1/2 hrs. or
until meat is tender and vegetables are cooked but not mushy or
cover, and cook in a moderate oven (350°) 1
to
1 1/2 hrs.
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