|Lamb neck chops||1 Kilogram|
|Freshly ground black pepper||To Taste|
|Water||2 1⁄2 Cup (40 tbs)|
|Herbs||1 Bunch (100 gm) (Faggot of herbs parsley, thyme, bay leaf, tied)|
|Chopped parsley||2 Tablespoon|
Trim excess fat from chops. Peel potatoes, slice a few and halve the rest. Peel onions and slice thickly. Put sliced potatoes in a layer in a deep, heavy saucepan. Cover with meat, then halved potatoes, then remaining ingredients except chopped parsley. Bring to simmering point, cover tightly and simmer on very low heat for 2-21/2 hours or until lamb is very tender and stew is thick and creamy. Shake pan gently from time to time to prevent sticking. Remove faggot asl serve sprinkled with parsley and accompanied by a green vegetable.
VARIA TION: Follow above recipe, but add 2 stalks celery, sliced, and 500g carrots, thickly sliced, in a layer on top of sliced potatoes.