How to make
Cut the lamb into cubes, removing any excess fat. Chop the peeled potatoes. Season the products with salt and black pepper to taste.
Grease the bottom of a deep fireproof container for baking. Cover the bottom with 1 row of potatoes. Top with lamb and onion.
Finish with another layer of potatoes. Pour in broth. The liquid should cover the bottom row of potatoes and meat and if not, add more water.
Stew about 2 hours on low heat under a lid. Serve sprinkled with chopped fresh parsley.
