


4oz lamb fillet
1/2 onion
1 carrot
1 Small potato
1 tbsp oil
1/4 pint lamb stock
pinch of rosemary
crusty bread to serve
Cut the meat into cubes. Finally chop the onion, dice the carrot, cut potato into slightly larger pieces.
Heat the oil in a large saucepan and fry the meat and onion until browned. Add the carrot, potato and fry for a few more minutes, stirring.
Add the lamb stock, rosemary, bring to boil turn down the heat and simmer covered for 34-40 minutes.
Spoon stew into shallow bowls allow to cool a Little and serve with the bread buttered!! Yummy on a cold day.
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