I found this recipe about a decade ago and I have prepared it at least 100 times.
Man cannot explain why this tastes so good!
In a large pot fry four cut bacon rashers in 50gms of butter. Once cooked, remove from the heat and put aside. Then brown eight BBQ lamb chops in the same saucepan. Remove from heat. Into the same saucepan add four peeled and diced Pontiac potatoes, three quartered tomatoes, three quartered onions then add the cooked bacon pieces, add the browned lamb, a good hand full of freshly chopped flat leaf parsley, two teaspoons of Massel chicken stock, five cups of water, coarsely ground black pepper and of course salt (Murray River Pink has been my favourite salt for years).
Cover and bring to the boil, then turn the flame/heat down to the lowest possible setting and leave to simmer for three hours. Allow to cool and refrigerate the stew in the pot.
The next day remove the settled layer of butter and the meal is virtually fat free. Gently heat it in the stove and eat it!
Full credit goes to the CWA for this incredible dish. Brendan Blake