Lamb navarin

Ingredients

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

Lamb Navarin Recipe
Step 1: Cut the lamb into 2-inch pieces.
Step 2: 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.
Step 3: Put all pieces of meat in the casserole, add garlic gloves and cook over high heat for 1 minute.
Step 4: Remove half of the fat. Toss the meat with flour, salt and pepper. Cook over high heat for two minutes.
Step 5: 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.
Step 6: Add the carrots, onions and turnips. Simmer for 30 minutes again over medium to low heat.
Step 7: Cook the peas in a saucepan with salted water for 5 minutes. Add to the lamb just 5 minutes before serving. Remove the herbs.