Heimablidni

Method

Cut the mutton into bite-sized chunks and place in a large pot with the water or stock, bringing to a boil and skimming any foam that rises to the surface. Add the chopped onions, salt, pepper, thyme and bay leaf, then reduce to a gentle simmer and cook for 45 minutes until the meat is tender. Add the cubed potatoes and continue simmering for a further 20-25 minutes until the potatoes are completely cooked through and tender. Taste and adjust seasoning as needed, then serve the stew hot in bowls with the cooking broth, traditionally accompanied by rye bread or flatbread.