2 lbs. lamb, boneless neck or shoulder
6 med. potatoes (about 2 lbs.)
3 med. onions, sliced
2 tsp. salt
1/4 tsp. pepper
2 c. water
Snipped parsley

Trim excess fat from lamb neck; cut lamb into 1" cubes. Cut potatoes into 1/2" slices. Layer half each of the lamb, potatoes, and onions in Dutch oven; sprinkle with half each of the salt and pepper. Repeat. Add water. Heat to boiling; reduce heat. Cover and simmer until lamb is tender, 1 1/2 to 2 hours. Skim fat from broth. Sprinkle stew with snipped parsley. 6 servings, 330 calories per serving.