This is a really tasty one pot dinner which is perfect for cold winter evenings. Traditionally this stew is made with lamb on the bone, but I find it easier to use lamb pieces. This recipe serves 6 people and you will need a large casserole.

Serves 4
3 tablespoons of wholemeal flour
3 teaspoons of ground black pepper
1 pounds of lamb shoulder, cut into 1 inch pieces
2 tablespoons of sunflower oil
4 large carrots, chopped roughly
2 large onions, chopped into half moon pieces
1 litres of lamb or beef stock
A good pinch of sea salt
2 bay leaves
5 large potatoes peeled and sliced into 1cm discs
A good handful of freshly chopped parsley

Preheat the oven to 200˚C/390˚F/Gas 6.

Place the lamb, wholemeal flour, and black pepper in a resealable plastic bag. Seal the bag and give it a good shake so that all the steak pieces have a nice coating of flour and pepper. Heat a large frying pan with a good glug of sunflower oil and brown half the steak pieces. Transfer the lamb pieces to the casserole. Repeat with the rest of the meat.

Fry the onions in the meat juices on the pan for 2 minutes, adding an extra drop of oil if necessary. Transfer the onions to the casserole. Add in the carrots, lamb stock, sea salt, bay leaves, and stir through. Add the potato slices on top, season with a generous amount of black pepper and cover with the lid. Transfer the casserole to the oven and cook for 1 hours.

Serve straight from the casserole to some large bowls with some tasty wholemeal bread. Sprinkle the parsley on top and enjoy!