French Lamb Stew

French Lamb Stew

Serves 4

4½pts per serving

Core : ½ pt per serving for flour (or omit)

500 g lean leg of lamb, trimmed of all fat and cubed
1 tablespoon sunflower oil
2 small onion(s), quartered
2 stick celery, sliced thickly
4 small carrot(s), trimmed and quartered
2 medium portion turnip(s), peeled and halved
2 level tablespoon flour
450 ml fresh stock, (beef or lamb)
1 item(s) bay leaf
1/4 teaspoon thyme, dried
2 tablespoon tomato puree
1 teaspoon white sugar
125 g broad beans, frozen
1 pinch salt
1 serving pepper, freshly ground, black

1.	Heat a large, heavy-based non-stick saucepan and when hot, stir-fry the lamb with half the oil until just browned. Remove with a slotted spoon.
2.	Add the remaining oil to the pan and sauté all the vegetables gently for 5 minutes. Sprinkle over the flour, stir in and cook for 1 minute.
3.	Pour in the stock, stirring, and bring to the boil. Then mix in the bay leaf, thyme, tomato purée, sugar, broad beans and seasoning.
4.	Return the meat to the pan and simmer gently, uncovered, for about 20 minutes or until the meat is tender.