Tea Leoni Wool Coat

We used lamb cut from a trimmed forequarter for this recipe.

2 tablespoons olive oil lkg diced lamb

1 medium (150g) onion, chopped

2 cloves garlic, crushed

3 medium (360g) carrots, chopped 2 sticks (150g) trimmed celery, sliced

2 tablespoons instant gravy mix

3 cups (750ml) water 3 large (900g) potatoes, chopped 2 tablespoons finely chopped fresh thyme 1 1/4 cup (90g) frozen peas, thawed

Heat half the oil in large pan; cook lamb, in batches, until browned all over. Heat § remaining oil in same pan; cook onion I and garlic, stirring, until onion is soft.

Return lamb to pan with carrot and celery; stir in combined gravy mix and water. Bring to boil; simmer, covered,

1 hour, stirring occasionally. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]

Add potato and thyme; simmer, covered, 30 minutes or until potato is just tender. Stir in peas during last 5 minutes of cooking time.


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