Blanquette d’Agneau

• 800 g/1¾ lb stewing lamb, cubed
• 12 small carrots, peeled

Put the lamb in a saucepan, add 1.5 l/2½ pt cold water and bring to the boil. Carefully skim the surface, then add the carrots, onion and bouquet garni and simmer for about 1 hour, until the lamb is