Lamb Stew with Potatoes
What You Need
2 pounds cubed lamb
2 medium onions, chopped
2 tablespoons vegetable oil
8 medium potatoes, quartered
1/2 pound mushrooms, sliced
2 tablespoons fresh parsley, chopped
1/2 teaspoon marjoram
2 tablespoons flour
Trim any excess fat from the lamb. Heat the vegetable oil in a large pot over medium-high heat. When quite hot, add the lamb and brown on all sides. Add the onions and sauté, stirring occasionally, till almost golden. Add the sliced mushrooms and sauté a few minutes longer.
Add about 8 cups of water, more than enough to cover the meat. Bring to a low boil, then reduce the heat to medium-low. Season with marjoram, parsley, salt, and freshly ground black pepper. Partially cover and let simmer till the lamb is tender, about 1-1/2 hours.
Add the potatoes to the stew and some more water to cover, if needed. Bring back to a boil. Simmer until the potatoes are done, about 20 minutes.
Mix the flour with some water, then add some of the broth from the stew; mixing well. Incorporate this thickener into the stew and cook for a couple more minutes.
Serve with bread or rice and a green salad. Makes 4 to 6 servings.