2 tablespoons oil
900 g/ 2 lb boneless leg of lamb, cubed
1 medium onion, chopped
2 cloves garlic, finely chopped
2 tablespoons plain flour
225 ml/8 fl oz chicken stock
2 tablespoons tomato puree
125 ml/4 fl oz dry white wine
1 teaspoon sugar
1-1/2 teaspoons salt
freshly ground black pepper
bouquet garni (2 sprigs each thyme and parsley and 1 bay leaf, tied together)
6-8 small whole onions
3 small turnips, peeled and quartered
12 baby carrots, scraped
12 whole baby potatoes (peeled and left whole
115 g/4 oz peas
1 tablespoon finely chopped parsley
crusty bread, to serve
Preheat the oven to 160 C/325 F/gas mark 2.
Heat the oil in a heavy frying pan over a medium-high heat and brown the lamb in batches.
Transfer the lamb to a casserole as it browns. Once all the lamb has browned, keep it aside.
Add the chopped onion and garlic to the pan and cook gently over low heat for about 10 minutes until the onion
Stir in the flour and cook until it is a lightly colored roux.
Add the stock and wine, stirring until the sauce thickens and bubbles. Stir in the tomato
puree, sugar, salt and pepper.
Pour over the lamb and add the bouquet-garni. Cover and bake for 30 minutes.
While the lamb is cooking in the oven,get all the vegetables ready
Add onions, turnips, potatoes and carrots to casserole dish, cover and bake for about 1 hour until the
vegetables are tender, adding the peas only after 30 minutes.
Discard the bouquet-garni, sprinkle with parsley and serve straight from the casserole with crusty
This stew also cooks very well on the stove top or in a slow cooker
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