- 1 2/3 pounds boneless lamb shoulder, chopped
- 1 quart water
- salt and ground black pepper to taste
- 1 onion, thickly sliced
- 8 potatoes, peeled and quartered, divided
- 2 carrots, peeled and thickly sliced
- 2 tablespoons chopped fresh parsley, or to taste
- Place lamb in a large pot, cover with water, and add salt. Bring liquid to a boil and skim off any fat that comes to the surface. Reduce heat and simmer on low heat, about 30 minutes.
- Mix onion and half of the potatoes into lamb mixture; cook until potatoes are soft, about 30 minutes. Break up potatoes using a wooden spoon to thicken the stew.
- Stir remaining potatoes and carrots into the stew; simmer until potatoes are soft, 20 to 30 minutes. Season stew with salt and pepper; stir in parsley.