Lamb Stew with Spring Vegetables

Name: Lamb Stew with Spring Vegetables
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 1 oz (25 g) flour (¼ c); 1 clove garlic, crushed; 1 stalk celery, finely chopped; 1 tablespoon tomato purée; 1 onion, finely chopped; 1 carrot, finely chopped; 1 lb (500 g) flank (breast) of lamb cut into neat pieces; 1 lb (500 g) flank (breast) of lamb cut into neat pieces; 4 neck cutlets of lamb; 1 lb (500 g) flank (breast) of lamb cut into neat pieces; 2 tablespoons oil; 1 oz (25 g) butter (¼ stick); 4 oz (125 g) each of young carrots, young turnips (white), new potatoes, mangetout; 4 oz (125 g) each of young carrots, young turnips (white), new potatoes, mangetout; 4 oz (125 g) each of young carrots, young turnips (white), new potatoes, mangetout; 4 oz (125 g) each of young carrots, young turnips (white), new potatoes, mangetout; Water to cover; salt and pepper; salt and pepper; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; 1 teaspoon sugar

Preparation info

4
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil
4 neck cutlets of lamb
1 lb (

Europe
United Kingdom
Spring
Scotland

Method

Browning and Cooking

Heat the oil in a pan or flameproof casserole and sauté the meat till brown. Remove and set aside. Add the onion, carrots and celery and continue browning. Add the tomato purée, and sprinkle in the flour. Add the garlic, sugar and herbs. Return the meat to the pan, season and pour in enough water to cover. Bring to a slow simmer, cover