BLANQUETTE OF LAMB

INGREDIENTS:

3  tbsp  olive oil
1000g  lamb, boned, cut into big chunks
2  tbsp plain flour
4  garlic cloves, crushed
2  bay leaves
2  cubes Maggi chicken stock
5-1/2  cups or 1375ml water
10  baby onions, peeled
1  medium or 150g carrot, cut into large cubes
1  medium or 250g potato, cut into large cubes
3  tbsp  fresh liquid cream
1/4  tsp  ground black pepper
2  tbsp  lemon juice
2  tbsp  fresh parsley, chopped

Method:

• Warm olive oil in a large pan, cook lamb until they become golden brown in color. Add flour and garlic, stir for 1 minute or until you smell the garlic cooking.
• Add bay leaves, Maggi chicken stock cubes and water. Bring to boil, simmer on low heat for 1 hour and 10 minutes or until lamb is almost tender.
• Add baby onions, carrots and potatoes, boil on low heat for another 20 minutes or until all vegetables are well cooked.
• Add the cream, ground black pepper and lemon juice. Stir and remove from heat.
• Serve the lamb Blanquette in plates and garnish with chopped parsley.