6 medium potatoes - peeled and cut in 1/4 inch slices
4 large onions - peeled, cut in 1/4 inch slices
3 pounds lamb - lean boneless leg or shoulder, cut into 1 inch cubes
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon thyme, or 3 sprigs of fresh thyme
2 tablespoons minced parsley
Spread half the potatoes on the bottom of a heavy 4-5 quart casserole of Dutch oven and cover them with half the onion slices and then all of the lamb.
Sprinkle with half the salt, pepper to taste, add the parsley and the thyme. Arrange the rest of the onions over the lamb and spread the remaining potatoes on top. Sprinkle with the rest of the salt and pepper, then pour enough cold water just to cover the potatoes.
Bring the stew to a boil over high heat, reduce the heat to a low simmer and cover tightly. Simmer 1-1/2 to 2 hours. Remove the lid for the last 20 minutes.
Note: Add water, 1-2 tablespoons at a time if liquid seems to be cooking away.
You may also cook the stew in a preheated 350 degree oven. Bring to a boil on top of the stove before placing in the lower third of the oven. Cook same amount of time.
Ladle from casserole to heated deep serving plates.