Another really great recipe that David and I used during Spring Break. We substituted ground beef for lamb, but it turned out fine. Really savory and filling!
Ingredients
1.5 kg boneless lamb shoulder
1/2 – 1 tsp salt
1 tsp pepper
1 litre fresh chicken stock
4 parsley stems
2 sprigs fresh thyme
1 bay leaf
2 leeks, sliced
200g potatoes, cubed
200g celery, cubed
200g carrot, cubed
200g turnip, cubed
2 Bombay onions, diced
Method
Trim the lamb and cut into 5–6 cm cubes. Season lightly with salt and pepper.
Bring the fresh chicken stock to a simmering boil. Put marinated lamb in another stockpot over medium heat, and pour the heated chicken stock over it. Bring to a simmering boil, and stir from time to time. Skim off scum and impurities that surface. Simmer for 50–60 minutes.
Add the rest of the ingredients and continue to simmer until meat is tender and the vegetables are soft.
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