3 pounds of boneless lamb shoulder, cut into 1 inch cubes
1/2 cup of chopped onion
1 cup of diced potato
1 1/2 cups of young carrots, cut into 2 inch chunks
1 pound of white turnips, peeled and cut into 1 inch cubes
1 cup of fresh turnip (or spinach) leaves, washed and chopped
2 cups of small boiling onions or sliced onions
3 cups of potato, cut into quarters
1/4 teaspoon of powdered thyme
salt and pepper to taste
1/2 cup of chopped parsley