A delicious Lamb Stew.
Heat oven to 185C
Trim the fat from the lamb and cut into 2cm dice
Heat the oil in a heavy based fry pan, when hot add butter and the cubed, floured and seasoned meat. Do this in stages to ensure all meat browns. Remove the meat from the pan.
Add the diced onion, carrot and garlic and brown.
Drain the surplus fat and and add the browned meat and vegetables to a suitable sized casserole pot.
Add the remaining flour to the pan in which the meat was browned, add the tomato paste and the red wine. Mix to combine and allow alcohol to cook out before adding to the casserole.
Add the heated stock to the casserole whilst stirring with wooden spoon.
Bring the stew to the boil on the stove top, skim and add the bouquet Garni.
Placed a cartouche and lid on the casserole and cook for minimum 1 hour or until the meat becomes tender.
Add the thawed frozen peas, adjust the consistency and seasoning as required and finish dish with chopped herbs