serves 4
ingredients
900g/2lb neck of lamb, cubed
900g/2lb potatoes, sliced
450g/1lb onions, thickly sliced
1 sprig of fresh thyme
salt and freshly ground
black pepper
• Layer the meat, potatoes and onion
in a casserole dish, seasoning
each layer well with salt and
pepper. Finish with a layer of
potatoes. Fill to about two-thirds full
with water, add the thyme and
cover with a lid.
• Bring to the boil and simmer for
1–2 hours until the lamb is really
tender. Serve hot.
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