Big Lamb Stew

• cubed lamb shoulder1½ kg kg
• regular flour↗50g g
• vegetable oil↗2 tbsp tbsp
• onion↗2

  coarsely chopped

• large carrots6

  cut lengthwise in half and thickly sliced

• garlic cloves↗2

  finely chopped

• tomato paste2 tbsp tbsp
• lamb or chicken stock1.2l l
• bay leaf↗2
• large sprig of rosemary↗

  or a pinch of dried rosemary

Step-by-step instructions

1. 1

   Place the lamb and flour in a bowl, season and toss to coat. Heat the oil in a large skillet or pot over medium heat, then brown the meat in batches for 5‑8 minutes until all sides are sealed. Transfer the meat to a slow cooker. Add the onion and carrots and cook 5‑8 minutes until they start to colour, then add the garlic and cook another minute. Sprinkle the remaining flour and stir for a minute. Add the tomato paste and cook a few more minutes.

2. 2

   Pour the stock over the vegetables, stir and bring to a boil. Pour the mixture over the lamb. Add the bay leaves and rosemary, season and cook on high heat for 3‑4 hours, medium for 5‑6 hours or low for 7 hours, stirring occasionally until the meat is tender. After cooling it can be frozen for three months. Thaw fully in the fridge and reheat in a pan until piping hot.