2 lbs potatoes, sliced 1/2 inch thick
4 large onions, sliced 1/2 inch thick
3 lbs lean lamb, cubed
3 tsp salt
Pepper and thyme to taste
Water to cover (about 5 cups)
In a large pot, layer 1/2 the poatoes, then 1/2 the onions, then all of the lamb. Add the spices to the lamb. Layer the rest of the onions, then the rest of the potatoes on top. Add water to just barely cover the layers. Bring to a boil, and simmer for 1 1/2 hours. Serve with peasant bread.
NOTE: May also add scotch or whiskey to the broth.
