Name: Lamb with vegetables recipe by Smita Chandra at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 800 gm boneless leg of Lamb; trimmed of fat cubed into 2 inch chunks; Salt and ground black Pepper to taste; 3 tbsp Olive oil divided; 1 large Onion diced; 4 cloves Garlic chopped; 6 small Carrots in assorted colors peeled and cubed; 6 small Potatoes peeled and quartered; 1 stick Celery chopped; 2 small Turnips peeled and quartered; 1/2 cup dry white Wine; 2 sprigs of fresh Thyme; 2 Bay leaves; 2 tbsp Tomato paste; 1 tbsp all purpose flour; 1 tbsp Worcestershire sauce; 1/2 tsp herbs de Provence; 2 cups beef or Chicken broth; 1/2 cup frozen Peas

Ingredients Serving: 4

800 gm boneless leg of Lamb
trimmed of fat cubed into 2 inch chunks
Salt and ground black Pepper to taste
3 tbsp Olive oil divided
1 large Onion diced
4 cloves Garlic chopped
6 small Carrots in assorted colors peeled and cubed
6 small Potatoes peeled and quartered
1 stick Celery chopped
2 small Turnips peeled and quartered
1/2 cup dry white Wine
2 sprigs of fresh Thyme
2 Bay leaves
2 tbsp Tomato paste
1 tbsp all purpose flour
1 tbsp Worcestershire sauce
1/2 tsp herbs de Provence
2 cups beef or Chicken broth
1/2 cup frozen Peas

Instructions

Season lamb with salt and pepper and mix in 1 tbsp oil.
Warm remaining 2 tbsp oil in deep heavy skillet set over medium high heat.
Add lamb in 2 batches, searing till brown, about 5 min., turning once. Transfer to a deep bowl and reserve.
Add onions to the skillet and brown for 5 min. Add garlic, carrots, celery and turnips, reserving the potatoes for later. Cook for 5 min, then add wine. Cook till wine bubbles, about 2 min.
Add fresh herbs, tomato paste, flour, Worcestershire sauce, herbs de Provence and broth.
Mix well, cover pot and bring contents to a boil. Reduce heat to low and cook for 1 hour, stirring occasionally.
Uncover pot, add potatoes, cover and cook again 1 hour, stirring now and then. Add peas, cook 15 min.
You should have a thick stew with very tender lamb and vegetables by this time. Garnish with parsley if desired.
If you still have a thin sauce at the end of this cooking time, uncover pot, turn up the heat to medium high and cook off some of the sauce.

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