1. Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes. 2. Strain drippings and return to Dutch oven; heat over medium high heat. 3. Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side. 4. Transfer to large bowl using slotted spoon. 5. Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes. 6. Return lamb to pan, spooning vegetables on top; add stock. 7. Reduce heat, cover and simmer gently 1 hour. 8. Add quartered potatoes, pushing into liquid. 9. Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes. 10. Drain liquid from pan into large heavy skillet; degrease cooking liquid. 11. Boil until reduced by half, about 15 minutes; return to stew. 12. Mix in 2 tablespoons parsley and season to taste with salt and pepper. 13. Ladle stew onto heated platter, sprinkle with remaining parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
