1. Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes. 2. Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours. 3. Skim fat from the liquid, if needed. 4. Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes. 5. Serve stew with bread and butter, and a piece of good cheddar cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
