3	lbs	potatoes, peeled an cut into 1/2 inch slices
2	lb.	boneless lamb shoulder, cut into 2-inch cubes
2	onions	sliced
		salt and pepper to taste
2-3	C	water, red wine, stock or any combination of these
1	C	chopped fresh parsley

Set half the potatoes aside in a pot of water. Combine the remaining potatoes, lamb, onions, salt, pepper and 2 cups 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 untio the second batch of potatoes is tender, 30 to 45 minutes.