Categories: Meats, Main dish 
      Yield: 4 servings 
  
  1 1/2 lb Stewing lamb or mutton 
      2 x  Large onions 
      3 lb Potatoes 
      1 x  Large bunch fresh parsley 
      2 tb Chopped fresh thyme 
      1 x  Water 
      1 x  Salt and fresh black pepper 
  
  Peel the onions and slice them into rounds.  Peel the potatoes as thinly 
  as possible.  Leave them whole unless they are very large.  Cut the meat 
  into good-sized pieces.  Small chops can be left whole, larger ones 
  divided in two.  Place a layer of onions on the bottom of a heavy 
  casserole, and the meat on top of them.  Sprinkle chopped thyme and 
  parsley generously, and season well.  Layer the rest of the onions with 
  the potatoes.  Sprinkle thyme and parsley again at the last.  The amount 
  of water you need to add depends on how good the seal is between your pot 
  and its lid, and whether you like a "wet" or "dry" stew.  You will 
  certainly not need more than two cups, and I use barely one.  Bring the 
  water to a boil, cover as tightly as possible, and place in a preheated 
  oven at 300F for 2 1/2 - 3 hours.  Keep an eye on it towards the end, and 
  adjust the gravy by adding a little water if you think it too dry.  A good 
  stew should have some gravy, but should not be flooded by it.  "Floury" 
  potatoes will dissolve into the gravy, "waxy" ones will not.  I tend to 
  use a mixture.  Serve very hot with more fresh chopped parsley sprinkled 
  on top.  White soda bread to mop up the gravy.