NAVARIN OF LAMB (LAMB STEW)

NAVARIN OF LAMB (LAMB STEW) image

Number Of Ingredients 15

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2 tbs olive oil
2 x 1kg boned rolled lamb shoulders, fat trimmed, cut into 4cm pieces
2 tbs plain flour
2 tbs tomato paste
3 garlic cloves, crushed
750ml (3 cups) chicken stock
250ml (1 cup) dry white wine
6 fresh thyme sprigs
3 dried bay leaves
16 (about 950g) chat (baby coliban) potatoes, halved
2 bunches baby (Dutch) carrots, ends trimmed, peeled
2 bunches spring onions, ends trimmed
300g green beans, topped
230g (1 1/2 cups) frozen green peas
Crusty bread, to serve

Steps:

Step 1 Heat the oil in a large stockpot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches. Step 2 Add the flour, tomato paste and garlic and cook, stirring, for 2 minutes. Remove from heat and whisk in the stock and wine. Add the thyme and bay leaves and bring to the boil over high heat. Return lamb to pan. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour 10 minutes. Step 3 Add the potato to the lamb mixture and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until sauce thickens. Step 4 Meanwhile, cook the carrots in a large saucepan of boiling water for 3-4 minutes or until tender. Transfer to a plate. Repeat with the spring onions and the beans. Step 5 Add the carrots, onions, beans and peas to the lamb mixture and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper. Step 6 Place the lamb mixture in a large serving dish and serve immediately with crusty bread if desired.