Brenda Nolen

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.