Lamb Stew
- 4 tbsp olive oil
- 800 g diced lamb
- 1 large onion (finely chopped)
- 1 carrot (dived 1cm)
- 1 stick celery (thinly sliced)
- 1 tbsp very finely chopped rosemary
- 2 cloves garlic (finely chopped)
- ½ tsp salt
- 2 tbsp flour
- 150 ml dry white wine
- 50 ml beef stock
- 250 ml water
- 1 ½ cups French green lentils
- 1 tbsp balsamic vinegar
Heat the oil on high in a deep frying pan. Add the lamb and brown well. Remove from the pan. Reserve. Lower the heat to moderate and add the onion, carrot, celery, rosemary, garlic and salt. Fry gently, for about 10 minutes, browning lightly until the onion is soft. Add the reserved lamb and the flour and mix well. Cook gently for 1 minute, add the wine and mix well. Let the mixture bubble for 30 seconds then stir in the stock and water. Bring to the boil and simmer 45 minutes until the lamb is very tender. Meanwhile, drop the lentils into plenty of boiling water and boil gently for 15-20 minutes until tender. Drain well. These can be pre-cooked and reheated in the microwave if desired. When the lamb is tender bring back to the boil and simmer 5 minutes. Add the vinegar.