- 900 gm lamb (shoulder or shank)
- 80 gm butter
- 250 gm onions (3 medium-sized)
- 400 gm potatoes
- 400 gm carrots
- 2 1/2 cups water
- 1 tblsp peas (tinned will do)
- 1 tblsp thyme, salt
The meat should be on the bone and cut in large pieces.
Add the butter, onions cut into eight, and the meat, and cook over a medium heat for 25 ? 30 minutes, until the juices released by the meat and vegetables have evaporated.
Add salt and hot water, put the lid on the saucepan and leave to cook for 1 hour.
Cut the potatoes into four or eight, according to size, slice the carrots into finger sized pieces and add to the saucepan. On a low heat, cook for a further hour or so, adding the thyme 10 minutes before serving.