Vegetables are included in this stew; vary them to suit what is available. A meaty and a cheap cut of lamb are combined together for taste and economy. Skim the fat from the dish as it accumulates or skim it off when the dish is cooked.
ingredients
serves 6
1 pound boned shoulder of lamb, cubed
1 pound breast of lamb, boned and cubed
2 tablespoons oil
2 teaspoons sugar
1 1/2 tablespoons All purpose flour
salt
freshly ground black pepper
2 1/2 cups stock
1 tablespoon) tomato paste
3 large tomatoes, peeled, seeded and chopped
1 garlic clove, chopped
1 bouquet garni
12 pearl onions, peeled
1 pound small new potatoes, peeled
6 small carrots, scraped
6 small turnips, peeled
method
1. Heat the oven to 150°C (300°F).
2. Heat the oil in a large flameproof casserole or dutch oven. Brown the meat, stirring it from time to time. Spoon off excess fat.
3. Sprinkle the sugar over the meat and continue frying until lightly caramelized. Off the heat, sprinkle on the flour, salt and pepper.
4. Return to the heat, cook for 3 minutes, stirring until the flour is pale brown.
5. Heat the stock and dissolve the tomato paste in it. Add to the meat, garlic tomatoes and bouquet garni. Cover and cook for 1 hour in the oven.
6. Skim off the fat and discard the bouquet garni. Add the vegetables to the pan, cover and cook for 30 - 40 minutes until the vegetables are tender.
7. To serve, skim off fat if necessary, check seasoning.
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more information
Cooking time: 2 hours
