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Ref: 244
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :

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
   sprinkle  Fresh parsley chopped


  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.
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