• 2 lb lean stewing lamb
  • 3 large white onions
  • 4 medium carrots (peeled and quartered)
  • 2 large russet potatoes (peeled and roughly chopped)
  • 4 cup chicken stock
  • 2 bay leaves
  • 3 tblsp thyme
  • salt and pepper


  • Seal off your lamb and place in a large pot along with, onions, carrots, potatoes, stock, bay leaves and thyme. Bring to a boil. Skim well and season with salt and pepper.
  • Lower heat and simmer for 45 minutes, skimming and stirring occasionally.
  • When the meat is tender, remove and set aside, along with the carrots, onions, and bay leaves.
  • Discard the bay leaves.
  • Place the remaining cooking liquid and potatoes in a blender and puree until smooth. Return to the pot and add meat, onions and carrots back into the liquid.
  • Taste again and season with salt and pepper. Serve.