Name: French lamb stew
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 onions, peeled, diced; 2 cloves garlic, peeled and crushed; 1 kilogram lean lamb stewing chops, fat removed, cut into large chunks; 1 tablespoon plain flour; salt and pepper; 1 cup white wine; 2 cup water; 3 carrots, peeled, sliced; 3 parsnips, peeled, sliced; 4 potatoes, peeled, quartered; 1 1/2 cup frozen peas; 1 tablespoon parsley, finely chopped

Ingredients

2 tablespoon olive oil

2 onions, peeled, diced

2 cloves garlic, peeled and crushed

1 kilogram lean lamb stewing chops, fat removed, cut into large chunks

1 tablespoon plain flour

salt and pepper

1 cup white wine

2 cup water

3 carrots, peeled, sliced

3 parsnips, peeled, sliced

4 potatoes, peeled, quartered

1 1/2 cup frozen peas

1 tablespoon parsley, finely chopped

Method

1.In a heavy-based cooking pot with a lid heat the oil and sauté the onion until soft and translucent. Add the garlic and continue stirring for 2 minutes. Set onion and garlic aside in a small bowl.

2.Add more oil to the pan if necessary. In a plastic bag, toss the meat in flour, salt and pepper. Shake off excess flour, then in three batches, brown in pan. Add wine onto the browned meat; it should bubble furiously, then add water and cover, reducing heat to low. Allow to simmer 30 minutes.

3.Add the carrots and parsnips and stir, replacing the lid. Cook for another 30 minutes then add the potato chunks and let simmer 25 minutes. 5 minutes before serving add the peas and sprinkle parsley on top.

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Ingredients

Method

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