- 2 1/2 lb (1.125 k) boned mutton
- 4 large potatoes
- 2 large onions
- 3 or 4 medium carrots
- sprig of parsley, chopped
- 2 c (500 ml) water
Cut the meat into good-sized chunks.
Peel the vegetables and slice thickly.
Chop the parsley.
Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste.
Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid.