Saturday, March 16, 2013

Lamb Stew Recipe


1 1/2 tbsp olive oil
1kg lamb shoulder
2 peeled and diced carrot
1 finely chopped onion
1 1/2 tbsp plain flour
2 cloves crushed garlic
2 chopped tomatoes
100g peas
2 peeled potatoes

  1. Heat oil in casserole and brown the lamb in batches, then remove from pan. Add diced carrot and onion and cook until golden. Add flour and stir into the vegetables. Cook over medium heat for 2 minutes the put the meat back and add enough water just to cover. Add garlic and tomatoes and bring to boil. Turn the heat down, cover and leave the lamb to simmer for about 50 minutes. 
  2. Heat a pan of boiling water and have ready a bowl of iced water. Put the peas into boiling water for 4 minutes, then strain the vegetables and drop them into the iced water.
  3. Put the potatoes into the boiling water and cook for 4 minutes.
  4. When the lamb has been cooking for 50 minutes, put in the potatoes and cover over a low heat for 20 minutes. Season. Lastly add in peas.