Lamb and Potato Stew

3 lbs (1.35 Kg) potatoes, peeled and cut into
1/2-inch (1 cm) slices
2 lbs (900 g) boneless lamb shoulder, cut into
2-inch (5 cm) cubes
2 - 3 onions, sliced
Salt and freshly ground pepper to taste
2 - 3 cups (750 ml) water, red wine, beef, chicken,
or vegetable stock, or any combination of these
1 cup (250 ml) chopped fresh parsley

Set half the potatoes aside in a pot of water.  Combine the remaining
potatoes, lamb, onions, salt, pepper and 2 cups (500 ml) of the liquid
in a large pot.  Cover and bring to a boil over high heat.  Reduce the
heat and simmer covered for 1 hour.  Add the reserved potatoes and
additional liquid if the mixture is dry.  Simmer covered until the
second batch of potatoes is tender, 30 to 45 minutes.

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Recipe submitted by World Wide Recipes, www.recipes.com