Ingredients:
- 2 small onions, cut into rings
- 3 medium carrots, diced
- 2 diced turnips
- 2-3 stalks of chopped celery (remove excess strings)
- 1 medium cabbage, roughly cut into pieces
- 2 pounds of lamb shoulder, cut into 2-4" pieces
- 4 cloves minced garlic
- 4-6 potatoes diced
- 2 tsp. Marjoram
- Salt and pepper to taste
Instructions:
Use a large stock pot filled with enough water to cover the lamb.
Simmer the lamb in the covered stock pot, seasoned with salt and pepper for about 20 minutes.
Add the vegetables, garlic and potatoes and simmer, covered, another 30 minutes or until the vegetables and potatoes are cooked, but not mushy.
Add the marjoram and additional salt and pepper at the very end.
Note: This recipe serves 4. The amount of vegetables and potatoes you use is completely determined by you. This is a general ratio of meat to vegetables to potatoes for this recipe.
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