A warming lamb stew that will pick you up after the cold winter weather of December and get you fighting fit for another year.
500g lamb leg steaks diced
2 tsp plain flour
1 red onion (chopped)
1 turnip (peeled and chopped into 1cm dice)
2 tbsp tomato puree
1 tsp sugar
50g frozen peas
half a pint of lamb stock (fresh or from a cube)
Salt and pepper
Heat the oven to gas 6/ 200c
Heat a saucepan on a high heat and add a little olive oil. Add the lamb into the saucepan and caramelize before removing to a casserole dish. (Do this in 2 batches if the pan is smaller to avoid excess liquid). Sprinkle the flour over the meat and put to one side.
Put a little more oil in the pain and add in the chopped onion, (you can use a white onion but the red will add a little sweetness) soften the onion on a low heat until translucent.
Add the turnip to the pan and turn up the heat to medium. Cook until the outside of the turnip is golden.
Put the tomato puree into the pan with the onions and turnip and cook for 1 minute before adding the sugar and stock.
Tip the lamb covered in flour back into the pan and stir to combine before adding the peas and a shake or two of Worcester sauce. Season to taste.
Tip the mix into the casserole dish, lid on and into the preheated oven. Wait for the casserole to start bubbling in the oven before turning the heat down to gas 3/ 150c
Cook for 2 to 2 and a half hours and serve with plain rice.
OR give it a Mexican twist by adding in peppers and serving with couscous or quinoa.