|Boneless lamb shoulder||3 Pound, well trimmed, cut into 1 1/2- to 2-inch pieces|
|Cold water||8 Cup (128 tbs)|
|Onions||2 Medium, chopped|
|Small potatoes||2 1⁄2 Pound, peeled and halved, or quartered if large|
|Leeks||4 , trimmed and washed well|
|Celery stalks||4 , chopped|
|Garlic||2 Clove (10 gm), finely chopped (Large Cloves)|
|Whole peppercorns||1⁄2 Teaspoon|
|Leaf marjoram/Leaf tarragon||1 Teaspoon, crumbled|
|Tomato paste||2 Tablespoon|
|White onions||12 Ounce, halved or quartered if large, peeled (12 Small Ones)|
|White turnips||14 Ounce, peeled and quartered (6 Small Ones)|
|Carrots||6 , peeled and cut into 2 x 1/2-inch strips|
|Chopped parsley||1 Tablespoon|
1. Place the lamb in a large soup kettle. Add enough cold water to cover the lamb. Bring to boiling; boil for 5 minutes. Drain through a colander, discarding the water. Rinse the lamb in fresh cold water. Clean the soup kettle. Return the meat to the kettle. Add the 8 cups cold water. Bring slowly to boiling.
2. Add the chopped onion to the stew. Chop 4 of the potatoes and add to the stew. Chop the green part of the leeks and add them to the stew. Reserve the white part. Add the celery, garlic, salt, peppercorns and marjoram. Simmer the stew, covered, for 1 1/2 hours.
3. Remove the meat from the broth with a slotted spoon. Skim the fat from the broth. Strain the broth into a large bowl through a sieve or food mill, pushing through as much of the solids as possible. Return the meat to the kettle. Pour the broth over the meat. Stir in the tomato paste. Add additional salt and pepper, if you wish. Place the white onions, turnip, carrot, remaining potato, reserved white part of leek and the parsley on top. Bring to boiling. Lower the heat; cover the kettle and simmer for 45 minutes or until the vegetables are tender. Skim off any fat from the broth if necessary.