From the Phoenix Sun newspaper when I was living there in 1991:

Mutton or Lamb Stew

  • 2 pounds mutton or lamb neck bones (or any cut)
  • 6 cups water
  • 3 medium potatoes, peeled and cut into small pieces
  • 1 onion, cut into small pieces
  • 1 stalk celery, without leaves, cut into small pieces
  • 3 roasted green chilies, peeled, seeded and chopped
  • Optional: carrots, peas, squash, tomatoes, corn
  • Salt to taste

Put ingredients in a heavy pot and bring to a boil.  Simmer 1 1/2 hours or until done.  Salt to taste.

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