Ingredients

• 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

Instructions

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.