ingredients
serves 6
2 1/2 pound boneless lean lamb
3/4 pound button onions, peeled
3 tablespoons oil
1/4 cup butter or margarine
1/2 pound button mushrooms
1 cup dry red wine
1/2 pint beef stock
1/2 teaspoon salt
pepper
1 tablespoon arrowroot
1 tablespoon water
method
1. Cut the meat into bite-sized pieces. Blanch the onions in boiling water for 2 minutes, then drain.
2. Heat the oil in a large deep skillet. Add the butter or margarine and, when foaming, add the meat and brown quickly on all sides.
3. Remove with a slotted spoon and set aside. Add the onions to the pan and brown evenly.
4. Remove with a slotted spoon and mix with the lamb. Finally fry the mushrooms in the pan juices.
5. Return the lamb and onions to the pan. Stir in the wine, stock and seasoning. Bring to the boil, then transfer to a flameproof casserole.
6. Cover and cook in a moderate oven (160c, 325F, gas 3) for about 1 1/2 hours or until the meat is cooked. Remove the casserole from the oven.
7. Dissolve the arrowroot in the water, add slowly to the casserole and cook for a further 5 minutes over a gentle heat, or until the stock is clear and thickened.
8. Adjust the seasoning and serve garnished with chopped parsley and fried bread croutons.
