700 g (1 1/2 lb) lean shoulder of lamb, diced
100 g (4 oz) carrots, peeled and sliced
1 onion, skinned and sliced
2 sticks celery, trimmed and sliced
1 small bay leaf
5 ml (1 tsp) dried thyme
salt and freshly ground pepper
300 ml (1 pint) stock or water
25 g (1 oz) butter, softened
45 ml (3 tbsp) plain flour
1 egg yolk
142 ml (5 fl oz) carton single cream
chopped parsley, to garnish
100 g (4 oz) carrots, peeled and sliced
1 onion, skinned and sliced
2 sticks celery, trimmed and sliced
1 small bay leaf
5 ml (1 tsp) dried thyme
salt and freshly ground pepper
300 ml (1 pint) stock or water
25 g (1 oz) butter, softened
45 ml (3 tbsp) plain flour
1 egg yolk
142 ml (5 fl oz) carton single cream
chopped parsley, to garnish
method
1. Put the meat, carrots, onion, celery, flavourings and seasonings in a large pan. Cover with stock or water, cover and simmer for 1 1/2 hours. Remove the bay leaf.
2. Blend together the softened butter and flour, and when mixed add to the stew in small knobs and stir until thickened. Simmer for 10 minutes, adding more liquid if necessary.
3. Blend together the egg yolk and cream, add to the stew and reheat without boiling. Garnish with parsley before serving.
2. Blend together the softened butter and flour, and when mixed add to the stew in small knobs and stir until thickened. Simmer for 10 minutes, adding more liquid if necessary.
3. Blend together the egg yolk and cream, add to the stew and reheat without boiling. Garnish with parsley before serving.
serving amount
serves 4
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