Lamb Stew

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large casserole pot heat two tablespoons of olive oil and brown the lamb in batches. When the lamb is browned, remove from the pot and set aside.

Step 2

Add the chopped onion and garlic to the pot and sauté over medium heat until soft and lightly browned. I recommend adding a splash of water to loosen all the sticky bits from the bottom of the pot.

Step 3

Next, in go the carrots. Continuing cooking over medium heat for a few minutes, stirring often.

Step 4

Next add the thyme, mustard, lamb stock, red wine, Worcestershire sauce, tomato paste, 250mls water and stir to combine.

Step 5

I also recommend adding two teaspoons of brown sugar to help cut the through the acidity of the tomato paste.

Step 6

While the stew is simmering peel and cut the potatoes.

Step 7

After approximately 30 minutes, add the potatoes and cook for a further 1 hour, or until the meat is tender and the sauce has thickened.

Step 8

Pair this mouth-watering winter recipe with a full-bodied red wine, either a Cabernet Sauvignon