Ingredients
500g lamb boneless shoulder, trimmed of excess fat, meat cubed
2tbsp plain flour
2 tbsp olive oil
small knob butter
2 medium carrots, diced
7 new potatoes, diced
1 large onion, chopped
1tbsp tomato purée
salt
ground black pepper
lamb stock
sprig rosemary
Method
1. Preheat the oven to 180C.
2. Put the cubes of lamb in a plastic bag with the with salt, freshly ground black pepper, flour and give the bag a good shake. that the meat becomes well coated with the flour.
3. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Transfer to a casserole dish and set aside.
4. Add the onion to the pan with another tablespoon of oil if needed, and fry over a medium-high heat for 5 minutes, or until just starting to brown, then the tomato purée and keep stirring for about 30 seconds. Pour in a little of the stock and scrape the bottom of the pan to deglaze it. Slowly add the rest of the stock, stirring all the time.
5. Pour this into the casserole dish along with the carrots, potato and herb sprigs. Cover and bake in the oven for 1 1/2 hours or until tender. Taste and adjust seasoning as needed.
6. Remove from the oven and check the seasoning. Serve with some vegetables, or mashed potatoes, if you like.
