- 3 tablespoons light olive oil
- 1-1.5kg lamb shoulder or leg, boned and cut into cubes (ask your butcher to do this)
- 1 tablespoon plain flour
- 2 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 8 small pickling onion – if you don’t have these add an extra onion
- 4 carrots, peeled and cut into short lengths
- 2 parsnips, peeled and cut into short lengths
- 8 small potatoes, peeled
- 400g tomatoes, peeled and seeded
- Sprigs of thyme
- 2 tablespoon finely chopped parsley
- 1 bay leaf
- Salt and freshly ground pepper
- 2 cups chicken stock or water
- 200g (7oz) green beans, blanched
Heat oven to 180C/350F. Heat a little of the olive oil in a heavy-bottomed casserole dish that will take direct heat, and brown one-third of the meat. Remove the meat, add a little more olive oil, and continue process until all the meat is browned. Sprinkle the last of the meat with flour, salt and pepper, and cook for 2 or 3 minutes on both sides until flour also browns. Add remaining meat and mix well.
Remove meat, and add remaining 2 tablespoons of oil. Add garlic and chopped onion and cook until soft. Add celery, pickling onions and carrots and cook for 5 minutes. Return meat to pan, then add parsnips, potatoes, tomatoes, thyme, parsley, bay leaf and salt and pepper and chicken stock or water to come two-thirds of the way up the side of the casserole. Bring to the boil on top of stove then place in oven for 11/2 hours. Remove once or twice during that time and turn meat and vegetables over so that they cook evenly. Toss blanched green beans into the casserole for the last 5 minutes of cooking, and serve.
Serve with mashed potatoes.
This recipe is from Old Food by Jill Dupleix