Yield > 4
people
Ingredients :
1 kg lamb, diced
1/2 cup peas
12 x onions, small
2 tbl butter
2 tsp sugar (caster)
2 x carrots, medium
4 x potatoes, medium
1 tbl vegetable oil
salt, pepper
2 tbl flour, plain
3 cup beef stock
1 cup tomatoes
2 clv garlic, crushed
1/2 tsp thyme, chopped
1 x bayleaf
parsley, chopped
Method :
• Peel carrots and cut into finger-size pieces; peel potatoes
and halve or quarter them if they are large.
• Dice tomatoes.
• Brown lamb in hot oil in a pan, a few pieces at a time. As
they are browned, remove the pieces to a large casserole with
a lid.
• When all the pieces are browned, sprinkle with salt,
pepper, and flour and cook, uncovered, over medium heat,
keeping the pieces moving until all traces of flour disappear
and lamb is slightly crusty.
• Add the beef stock to the pan in which you browned the
meat; scrape up all the brown bits and bring to the boil. Pour
into the casserole, add tomatoes, garlic, thyme and bay leaf.
Bring to a boil, lower heat and simmer. Meat should be almost
covered by the broth. Add more if it is not. Cover and cook for
45 minutes.
• Pour boiling water over the white onions and slip off the
outer skins. Make a cross in the root ends with a knife. Sear
them in butter in a pan, then turn down the heat and saute
them gently for 10 minutes, shaking the pan from time to time
so they cook evenly. Sprinkle with the sugar and cook a few
minutes more to glaze lightly. Set aside.
• After 45 minutes, taste the sauce and correct seasoning if
necessary.
• Put all the vegetables except the peas around the meat
pieces and spoon the sauce over them. Bring again to the
simmer, cover and cook about 1/2 an hour or until vegetabes
are tender.
• Add peas and parsley, heat through and serve.
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