Potato stew

Ingredients:

1 1/2 kg, 48 oz, potatoes, peeled, washed, cubed
600 g, 20 oz, lamb stew meat, cubed
1 head garlic, peeled, crushed with a dash of salt
2 1/4 tablespoons shortening or butter
1 1/2 cups vegetable oil, for frying
1 1/4 cups finely chopped fresh coriander
3/4 tablespoons salt, as desired
A dash of ground allspice and black pepper
6 cups water

Preparation:

Fry potato cubes in hot oil over medium heat till golden.
Remove and drain on absorbent paper.
Fry meat with 2 tbls of butter.
Place meat in a pot. Add water.
Bring to a boil over high heat.
Cover. Reduce heat to low, remove scum when necessary.
Cook for 2 hours till meat is tender.
Fry coriander and garlic with remaining butter over low heat.
Stir till fragrant for about 2 minutes.
Add fried potatoes, salt, allspice and pepper to meat and stock.
Bring to a boil over medium heat.
Reduce heat. Cover. Cook for 15 minutes.
Lower heat. Add coriander and garlic.
Cook for 5 minutes. Serve hot with cooked rice.