1. Line the bottom of an enameled cast iron casserole with a layer of sliced potatoes. Season with salt and pepper. Add a layer of onions and seasonings, then a layer of lamb. Continue layering, seasoning each layer with salt and pepper. End with a layer of potatoes. 2. Pour in the water or stock and bring rapidly to a boil. 3. Skim the surface of the stew, then lower heat, cover and simmer until meat is tender, about 2 1/2 hours. 4. Sprinkle stew with fresh chopped parsley and serve from the casserole. Serves 6. 5. Larousse Treasury of Country Cooking. ---------------------------------------------------------------------------
Nutrition
Ingredients
