This one every time I cook it takes me back to when I was little and this was a dish my Nan made often especially in Winter .

Serves 4
Recipe can be doubled

This is a recipe that gets better the next day and even the day after that



Ingredients

500 grams lamb cubed or 1kg lamb chops left whole

1 large onion chopped

2 large carrots sliced either
thin or chunks

4 Potatoes halved I sometimes use the baby potatoes and leave skin on

2 sticks celery sliced

3 cups beef stock or vegetable stock

2 Tablespoons Worcestershire sauce

1/2 cup milk

1/3 cup cornflour

2 bay leaves

6 sprigs of fresh tyme or 1 tablespoon of dried tyme

1 Tablespoon oil

1 Tablespoon butter

Method

1. Heat butter n oil in large saucepan over medium to high heat. Add onion and fry until soft but not brown.

2. Add lamb and stir through and cook until brown on both sides , around 7 minutes.

3. Remove lamb and onion and put on a plate and set aside.

4. in same saucepan Add carrots and celeryand cook for 5 minutes.

5. Return lamb and onion to pan with carrots, celery. Add potatoes, stock, Worcestershire sauce, tyme and bay leaves. Bring to boil.

6.In a bowl mix together cornflour and milk. Add the cornflour mixture to lamb n vegetables and stir through. Bring to boil and then reduce heat to low .

7. cover pot with lid and ssimmer for 2 hours or until meat is soft.

Note In the last 15 minutes you can add broccoli if you want.

If I'm having guest over I will add flat parsley on top just before serving

Serve with crusty bread or toast

 

[Suzanne rose]

A hearty meal for those cold winter nights