500g stewing lamb with all fat removed
1 large onion chopped
3-4 med carrots diced or sliced
3-4 med potatoes peeled and diced
25g seasoned flour
2 lamb stock cubes made into 500 mls stock Oil to fry
2 tsp mint sauce
1 tbsp tomato puree
Salt and pepper to taste
Method
1. Toss the meat in the seasoned flour and cook in a frying pan in the oil until browned.
2. Transfer this to a casserole dish.
3. Fry off the onion until softened but not brown.
4. Place the onions, carrots and potatoes into the casserole dish.
5. In the fring pan pour the stock to gather up all the flavours.
6. Add the tomato puree and mint sauce.
7. Bring to the boil and adjust the seasoning to taste.
8. Pour this over the meat and vegetables and mix.
9. Cook in a slow oven 160 degrees or Gas3 for 2-3 hours or place in a slow cooker on low all day.
Check the liquid levels whilst cooking and if it is going too thick add more water. I often make this without the potatoes if I want to freeze it and add diced cooked potatoes when I heat it up.
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