20 minutes / 1 hour 10 minutes
3 to 4 lbs of lamb (shoulder, neck and breast)
2 tb flour
3 cups lamb or beef stock
4 tomatoes, ripe, peeled, seeded and chopped
5 carrots, peeled
5 turnips, peeled
12 spring onions
1 lb green peas or snow peas
2 garlic gloves, mashed
Herbs: 1 bay leaf, 1/4 tsp thyme
Salt and pepper
Cooking oil
Cut the lamb into 2-inch pieces.
In a large saucepan or casserole, heat 1 tablespoon of oil. Brown over medium heat a few pieces of lamb at a time. Sauté until brown on all sides.
Put all pieces of meat in the casserole, add garlic gloves and cook over high heat for 1 minute.
Remove half of the fat. Toss the meat with flour, salt and pepper. Cook over high heat for two minutes.
Warm the stock in a different saucepan. Add to the meat. Boil. Stir. Add the tomatoes and herbs. Boil and simmer for 30 minutes over medium to low heat.
Add the carrots, onions and turnips. Simmer for 30 minutes again over medium to low heat.
Cook the peas in a saucepan with salted water for 5 minutes. Add to the lamb just 5 minutes before serving. Remove the herbs.
Wine suggestion: Red Bordeaux, Cotes du Rhone Villages, Cahors (French Wine Guide).
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