Family lamb stew
Wednesday, 13 February 2008
Here's how to whip up a delicious lamb stew.
This one is great with a chunk of bread to dip in to your heart's content!
Ingredients (Serves 4 people)
900g/2lb neck of lamb, cubed (remove fat first)
600ml/1pt lamb stock, plus extra hot water for topping up
Oil for frying
3 onions, peeled and sliced
900g/2lb potatoes, peeled and sliced
900g/2lb carrots or parsnips or swede, peeled and cubed (for a mixture)
Seasoning to taste
1 tbsp fresh thyme
Method
1. Preheat the over to gas 3/325F/170C
2. Melt a small amount of oil in a large metal pan. Seal the lamb and lamb cubes quickly in the hot oil, turning often. When the meat begins to brown, add the onions and cook for 5 minutes stirring often.
3. Pour into a casserole dish and add all other ingredients. Add enough hot water to just cover all the ingredients.
4. Cover with a lid and cook in the centre of the oven for 4 hours until the vegetables are cooked through and the ingredients are softer and mixed together. Taste and adjust the seasoning if needed.
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