Serves: 5
Cook Using: Method
- Heat the oil in a large saucepan over medium heat.
- Add the lamb and cook for about 5 minutes until browned on all sides.
- Remove the lamb and set aside.
- Add the sliced onion and leeks to the same saucepan and cook for 2 minutes until soft.
- Return the lamb to the saucepan. Add the carrots, potatoes, stock, salt, pepper, thyme, and bay leaves.
- Bring to a boil, then turn the heat down to low. Cover and simmer for 1.5 hours, stirring occasionally. Sprinkle in the gravy granule sand stir while they dissolve and the stew thickens slightly. Simmer for another 30 minutes
- Check if the lamb is tender and the potatoes are soft. Season with salt and pepper if necessary.
- Remove the bay leaves, sprinkle with parsley, and serve.
Ingredients
- 800 g Northern Ireland Farm Quality Assured Lamb shoulder cut into chunks
- 1 tbsp vegetable oil
- 1 onion sliced
- 1 leek trimmed, washed and cut into chunks
- 3 large carrots cut into chunks
- 4 large potatoes peeled and cut into chunks
- 750 ml lamb or beef stock (use a stock cube if needed)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves (1 teaspoon dried)
- 2 bay leaves
- 2 tbsp good quality gravy granules
- Sea salt and freshly ground black pepper
- A handful of chopped parsley for garnish
