• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1.5 kg boneless lamb shoulder
  • 1/2 - 1 tsp salt
  • 1 tsp pepper
  • 1 litre fresh chicken stock
  • 4 parsley stems
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 leeks, sliced
  • 200g potatoes, cubed
  • 200g celery, cubed
  • 200g carrot, cubed
  • 200g turnip, cubed
  • 2 Bombay onions, diced


  1. Trim the lamb and cut into 5-6 cm cubes. Season lightly with salt and pepper.
  2. Bring the fresh chicken stock to a simmering boil. Put marinated lamb in another stockpot over medium heat, and pour the heated chicken stock over it. Bring to a simmering boil, and stir from time to time. Skim off scum and impurities that surface. Simmer for 50-60 minutes.
  3. Add the rest of the ingredients and continue to simmer until meat is tender and the vegetables are soft.

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