Ref: 244
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
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Ingredients & Prep
700 g
Boneless lamb shoulder chopped chunks
500 g
Potatoes peeled, quartered
500 ml
Water
150 g
Bacon diced
30 g
Flour plain
2 Carrots med peeled chopped
2 Onion chopped
1 Celery stick finely chopped
1 Lamb stock cube or gel pot
1 tsp
Sugar
1 Garlic cloves grated
1 tsp
Thyme dried
1 Bay leaf
1 tsp
Black pepper freshly ground
2 tbsp
Vegetable oil shallow frying
Garnish
sprinkle
Fresh parsley chopped
Method
Step 1
Place lamb chunks in a bowl & coat with the flour.
Step 2
Fry off the bacon in a ovenproof casserole dish to crispy, remove then add lamb chunks & brown in batches & remove.
Step 3
Pre-heat oven to 160'c .
Step 4
Add onion, garlic & celery & fry until slightly brown, add lamb, bacon, & the rest of the ingredients apart from the potato, carrot & garnish, bring to a simmer.
Step 5
Place in the oven & cook for 2 hours at 160'c with a lid on or make a tight foil lid.
Step 6
Remove from the oven & add potato & carrot, cook for a further 30 mins in the oven, if stew is dry add boiling water to cover potato & carrot.
Step 7
When cooked remove & sprinkle garnish over stew & give it a quick stir & serve.
Suggestion & Tips
You could use beef instead, serve with creamy chive potato mash & green veg.