Chanasan makh (adult mutton)

Instructions

1. Cut the meat into large pieces, keeping the bones. Brown them over high heat in the oil for 5 minutes.
2. Add the sliced onions and crushed garlic and let them soften for 3 minutes.
3. Cover with water, add the bay leaf and coarse salt, bring to the boil, then skim the surface.
4. Lower the heat, cover and simmer for 1 hour 30 minutes over very low heat, until the meat pulls away from the bone.
5. Add the carrots, turnip and potatoes in chunks, and continue cooking for 25 minutes.
6. Adjust the seasoning, sprinkle with parsley and serve very hot, broth included.