Lamb casserole

Ingredients:

• 448g (1lb) lamb pieces cut into 1″ cubes
• 168g (6oz) carrots, sliced
• 140g (5oz) swede, chopped
• 196g (7oz) onion, chopped
• 50g (1¾) drained, chopped, tinned tomatoes
• 28g (1oz) plain flour
• 450 ml (¾ pint) beef stock
• 1½ tbsp vegetable oil
• Bouquet garni
• ½ tsp dried Rosemary
• Salt & Pepper
• 1 tsp fresh dried Parsley

Preparation:

Par boil the swede in a large pan of slightly salted water for 5 minutes. Add the carrots and onion and boil for a further 5 minutes. Place the vegetables to one side. Fry the lamb in the vegetable oil until browned. Remove lamb with a slotted spoon and set aside. Add the flour and cook for 2 – 3 minutes to make a roux. Add the stock, stirring continuously. Bring to the boil for 2 – 3 minutes. Return lamb to the pan with the bouquet garni, rosemary and drained chopped tomatoes, cover and simmer on a low heat until the lamb is tender. Drain the vegetables and add to the pan. Cook for a further 20 minutes adding extra stock or water as required. Adjust seasoning. Remove bouquet garni and garnish with parsley.