¼ cup olive oil
2 pounds lamb leg, cut into 2-inch chunks
4 medium potatoes, peeled and cubed into 1½-inch pieces
3 large carrots, peeled and chopped
3 medium onions, chopped
Salt and freshly ground pepper
2 teaspoons dried thyme
1 cube beef bouillon
1 cube chicken bouillon
2 bay leaves
1 quart water or less
½ cup chopped fresh parsley
1. Heat the oil in a large sauté pan until hot, but not smoking. Sear the lamb until brown, and set the meat aside in a bowl. Drain off all but a thin layer of oil. Layer the potatoes, carrots, onions, and lamb in a Dutch oven or enameled covered casserole. Add salt and pepper to taste, the thyme, bouillon cubes, and the bay leaves on top. Add just enough water to cover the meat and vegetables.
2. Heat the casserole on high until the liquid just comes to a boil. Cover and reduce the heat to simmer. Cook the stew for 2½ hours, or until the meat is tender. When done, remove from the heat, skim off the top layer of fat, and adjust the seasonings. Remove the bay leaves, and sprinkle with the parsley.
3. Serve hot with lots of soda bread to mop up the juices. This dish is even better reheated the next day.
MAKES 6 SERVINGS