Preheat the oven to 180°C. Peel and slice the carrots. Peel and finely dice the onions.
Peel the potatoes, leave 2 potatoes in water and dice the rest.
Peel and chop the garlic and mix with the diced meat and thyme leaves.
Put the meat and vegetables in alternate layers in a casserole dish, seasoning each layer lightly with salt and pepper. Add the stock, just covering the meat and vegetables. Bake for 1 hour. Thinly slice the last 2 potatoes and arrange neatly on top of the stew. Sprinkle with a little oil, season lightly with salt and return to the oven for 1 more hour until golden.


  • 4 large carrots
  • 2 cloves garlic
  • 2 onions
  • 5 potatoes
  • 1 kg lamb, breast or leg, diced
  • 2 tbsp thyme leaves
  • salt and pepper
  • approximately 1½ litre vegetable stock
  • 1-2 tbsp oil