Lamb and vegetable stew
1kg lamb shoulder steaks, trimmed of fat and sinew 3 tbsp olive oil 1 large onion, chopped 2 cloves garlic, chopped 2 tbsp plain flour 2 cups beef or chicken stock 2 bay leaves 2 peeled carrots, thickly
- Cut lamb into 3cm chunks. Heat a heavy-based ovenproof casserole dish; add a little oil and brown lamb in two batches for 1 to 2 minutes on all sides. Remove to one side.
- Add a little more oil and the onion to the pan, then cook for 5 minutes to soften but not colour. Add garlic and cook for 1 minute. Stir in flour and then gradually stir in stock. Bring to the boil, stirring continually until sauce thickens. Return meat to the pan with bay leaves. Reduce heat, cover and gently simmer for 1 hour.
- Add carrots and continue cooking for 30 minutes, finally adding peas for the last five minutes of the cooking time. Adjust seasoning with salt and pepper to taste.