IRISH LAMB STEW

Preparation time: 15 mins     Cooking time: 2 hours 30 mins

INGREDIENTS:    serves 8-10

125g  all-purpose flour
Salt, to taste
2  tsp  freshly ground black pepper
2.7kg   boneless lamb shoulder, cut into large cubes
Oil,  for frying
8  cloves garlic, finely chopped
3  large yellow onions, finely chopped
125ml  water
1  litre  beef stock
2  tsp  sugar
1kg  carrots, chopped
1.4kg  potatoes, peeled, quartered and cut into pieces
2  tsp  dried thyme
3  bay leaf
100g  parsley, chopped, to garnish
Deep -fried finely sliced onion, to garnish

Method:

• In a large mixing bowl, season flour with salt and pepper. Coat lamb evenly with the seasoned mixture.
• Heat oil in a frying pan and brown meat in batches. Transfer lamb to a large casserole dish. Leave about 4tbsp of fat in the frying pan.
• Add garlic and 1/3 of the yellow onions to the pan and saute until the onion begins to colour. Deglaze the frying pan with 1/2 cup of water and add the garlic-onion mixture to the casserole, along with beef stock and sugar. Cover and simmer for 1-1/2 hours, or until tender.
• Add carrots, remaining onions, potatoes, thyme and bay leaf. Cover and cook about 20 minutes.
• Garnish with parsley and deep-fried finely sliced onions.