1 kg lamb, off the bone
500 g onions
1 l water
salt and black pepper
2 bayleaves (or 3)
1 kg potatoes
150 ml sour cream
1 T vinegar

1. Cube the meat and trim off the fat. (Save the fat.) Peel and slice the onions. Render the fat trimmings in a casserole or saucepan. Take out the "scratchings" left after rendering and add the meat and onions. Fry until well browned. Add the water, salt and pepper, and the bay leaves. Bring to the boil, then reduce heat and simmer for 1 hour.
2. Peel and slice the potatoes and add them to the stew. Simmer for another 30 minutes. After about 20 minutes of this time, remove the lid to allow the liquid to reduce. When the potatoes are soft, stir in the sour cream and vinegar: remove from heat.