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 Â§ 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.
SERVES 4 TO 6
LAMB AND VEGETABLE STEW
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