2 hours 10 minutes Serves 6
This is a soupy recipe, the gravy produced is broth-like and should be plenty to spoon overeach serving.
INGREDIENT
lamb best end of neck or diced
stewing lamb 1 kg
oil
onions 2 chopped
carrots 2 chopped
plain flour2 tbsp
bay leaves 2
lamb stock 500 ml
Worcestershire sauce
swede 1 peeled, quartered and thinly sliced
butter
parsley chopped to serve
HOW TO COOK
■ Brown the lamb in batches in a little oil and then put it into a deep oven proof frying pan with a lid. Brown the onions in a little more oil followed by the carrots and add these to the lamb.Tuck in the bay leaves. Add the flour to the browning pan and stir for 2 minutes then add the stock, bring to a boil and scrape the base well. Shake in Worcestershire sauce and season, tip on to the lamb. Put a lid on and cook for 1 1/2 hours. Layer the swede on top, seasoning as you go and dot butter over the top. Put the lid back on and cook for 20 minutes. Grill to brown up the top before serving scattered with parsley.
■ PERSERVING474kcals, protein 33.8g, carbs 15.2g, fat 31g, sat fat 13.7g, fibre4.3g salt0.3g
