May 13, 2019


Ribs or shoulder chops of lamb - 700-900 gms
Potatoes - 4 medium
Onions - 2-3 medium
Parsley - 1 tbsp (chopped)
Thyme - 1/2 tsp
Small bay leaf - 1
Salt and pepper to taste


  • Trim excess fat of the chops, and cut the potatoes and onions into thick slices.
  • Place the meat and vegetables in a thick stew pan in layers, starting and ending with a layer of potatoes and sprinkling herbs and seasoning on each layer.
  • Add 2 cups of water. Cover tightly.
  • Simmer the stew over gentle heat for 2 - 2 1/2 hours.
  • Shake the pan from time to time to prevent the stew from sticking.
  • Toward the end of the cooking time, check the liquid in the pan.
  • The consistency should be thick and creamy but not dry, so add a little more liquid if necessary.

1 comment:

Fiona Manoon said...

Brilliant Recipe. !! I loved it .
Thanks for sharing .
Keep Posting !, pub-6783067284749878, DIRECT, f08c47fec0942fa0