Recipe Ingredient
- 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
Instructions
- 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.
