Ingredients:
2 lb lamb neck chops
4 lb potatoes
1 lb onions
salt and pepper
1 pint water
bunch of your choice of herbs
2 bay leaves

Method:
Trim excess fat from chops.
Peel ad slice a few of the potatoes and halve the rest.
Peel and slice onions thickly.
In a deep saucepan put the sliced potatoes, then the meat, then the halved potatoes, then all the other ingredients.
Cover tightly and simmer for 2-2 1/2 hours.

Shake pan from time to time to prevent the stew from sticking.

This stew should be thick, well seasoned and creamy.

Serves 6-8