As it goes with all soups and stews, the most important part is cooking them for a million years. Or, well, at least until you die. This version has reminded me of my mom’s cuisine, except that she doesn’t really use lamb. Now, I’m not gonna tell her this, but to be honest, the cute little baby lamb makes this stew much more delicious than a cow or a pig would.
chopped piece of lamb (bones very welcome), mine was about 700 g;
herbs (I used oregano, thyme, and rosemary);
roughly chopped onion;
a few garlic cloves;
4 semi-large potatoes;
The entire action takes place in a single pot, which is very nice both for you and your dishwasher. Brown the lamb pieces until they get a nice color. Mine were pretty fatty, so there was no need to use any extra oil or whatever.
Put the onion and garlic into the pot. Wait until they release the aroma.
Now it’s time to chop the carrot. It’s also OK to put your carrots together with potatoes (see some steps below), as it doesn’t make much difference. But I enjoy the messy texture, so I prefer to add them earlier.
Now it’s time for herbs.
Cover everything with water and boil until the meat is falling off the bones. Not sure – perhaps roughly 4 hours? You should chop your potatoes in a fashion you prefer and add them an hour earlier.