Difficulty: Easy - for beginners
Dietary guidance: n g d
1.25 pounds boneless lamb shoulder cut into 1-inch pieces (I could not find shoulder, so I chose leg)
kosher salt and ground pepper
1 bunch leeks (about 1.5 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise
5.5 cups low-sodium chicken broth
.75 pounds small red potatoes, halved or quartered
1/4 cup chopped fresh parsley (did not use)
Season lamb with salt and pepper.
In a large dutch oven or heavy pot, cook lamb (no oil) over medium heat until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, about 4 minutes. Add leeks and cook, scraping browned bits from bottom of pot, until leeks are translucent, about 4 minutes. Add broth.
Bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes. Add potatoes and cook until potatoes and lamb are tender, about 30 minutes.
Season with salt and pepper and enjoy!