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.