(Ingredients:
- 2 1/2 cups chicken broth
- 3 carrots, scraped and thinly sliced
- 2 onions, thinly sliced
- 1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
- 2 pounds lamb neck pieces or shoulder chops, trimmed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- finely chopped parsley, for garnish
Preparation:
Place the chicken broth into a saucepan and bring to a boil. Put all the vegetables in the crockpot; arrange the lamb on top.Add boiling stock and salt and pepper to taste. Cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW.
Sprinkle parsley over the stew and serve hot with thick, crusty
bread.
Serves 4.
Shared by Sadiqa, a
Native San Franciscan in Saudi
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