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Ingredients

3 lbs. trimmed boneless lamb stew meat (preferably

from the neck and shoulder), cut into 1" chunks

2 lbs. (about 4) russet potatoes, peeled and cut

crosswise into thirds

7 carrots, peeled, trimmed, and halved crosswise

2 medium yellow onions, peeled and thinly sliced

2 tbsp. chopped fresh parsley

Salt and freshly ground black pepper

1 1/2 cups shelled fresh or frozen peas

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