Lamb Carrot and Tomato Stew
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 7 cups Rack of lamb (or shoulder of lamb, boned and cubed)
- 1 Tbsp flour
- 4 cups lamb stock
- 2 Tbsps tomato puree
- 1 Bouquet garni
- 1 ⅔ cups onions (peeled)
- 4 carrots
- 2 small Turnip
- ¾ cup frozen peas
- ¾ cup frozen Broad bean
- 1 cup Green beans
- 2 large Tomatoes
- 1 handful cherry Tomatoes
- thyme (to garnish)
Preparation steps
1.
Heat the oil in a large flameproof casserole. Add the lamb and seal on all sides. Add the flour and stir continuously until it browns.
2.
Remove from the heat and add the stock stirring briskly, bring to the boil. Add the tomato puree, bouquet garni and seasoning.
3.
Place the lid on the casserole and simmer for 1 – 1 ½ hour.
4.
Meanwhile peel the onions, wash and peel the carrots and turnips and cut into bite sized pieces.
5.
Remove the casserole from the heat and discard the bouquet garni. Add the onions, carrots, and turnips and sliced green beans, replace the lid and continue to simmer for 20 minutes.
6.
Add the chopped tomatoes, frozen peas and broad beans and cook for another 10 minutes. Decant into a warm serving dish and garnish with cherry tomatoes and fresh thyme.
