👉Ingredients:
●1 kg (2.2 lb) lamb shoulder, cut into chunks
●2 tbsp plain flour
●Salt and black pepper, to taste
●2 tbsp vegetable oil
●1 large onion, chopped
● 3 carrots, peeled and sliced
● 2 parsnips, peeled and sliced
● 4 potatoes, peeled and chopped
● 3 cups beef or lamb stock
● 2 bay leaves
● 2 tbsp chopped fresh parsley (optional)
👉Instructions:
✅️Toss lamb pieces in flour, salt, and pepper until well coated.
✅️Heat oil in a large pot over medium-high heat. Brown the lamb in batches, then set aside.
✅️In the same pot, add onions and cook until softened.
✅️Return lamb to the pot and add carrots, parsnips, and potatoes.
✅️Pour in the stock and add bay leaves. Bring to a boil.
✅️Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until lamb and vegetables are tender.
✅️Season to taste and sprinkle with parsley before serving if desired.
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