Serves 6
1kg lamb shoulder steaks, trimmed of sinew
2 Tbs olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 Tbs plain flour
2 cups reduced beef stock
2 bay leaves
250g baby carrots, trimmed
250g baby turnips, trimmed
1 cup frozen peas
sea salt and freshly ground black pepper
1. Cut lamb into 3cm pieces. Heat
a heavy-based ovenproof casserole, add a little oil and brown lamb for 1-2 minutes on both sides, in 3 batches. Remove to one side.
2. Add a little more oil and the onion to the pan and cook for 5 minutes to soften but not colour. Add garlic and cook for 1 minute. Stir in flour and gradually stir in the stock. Bring to the boil, stirring until sauce thickens. Return meat to the pan with bay leaf. Reduce heat, cover and gently simmer for 1 1/4 hours.
3. Add carrots and turnips and continue cooking for 30 minutes, finally adding peas for the last 5 minutes of cooking time. Adjust seasoning with salt and pepper to taste.
* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.
