1.8 kg (4 lb) lamb shoulder, boned, cut into 5 cm (2 inch) pieces
50 g (2 oz) plain flour
90 ml (6 tbsp) vegetable oil
90 g (3 1/2 oz) butter
225 g (8 oz) onions, skinned and sliced
350 g (12 oz) celery, trimmed and chopped
450 g (1 lb) cooking apples, peeled, cored and sliced
600 ml (1 pint) chicken stock
327 ml (11 1/2 fl oz) can cider
salt and freshly ground pepper
450 g (1 lb) potatoes, thinly sliced
parsley sprigs, to garnish
50 g (2 oz) plain flour
90 ml (6 tbsp) vegetable oil
90 g (3 1/2 oz) butter
225 g (8 oz) onions, skinned and sliced
350 g (12 oz) celery, trimmed and chopped
450 g (1 lb) cooking apples, peeled, cored and sliced
600 ml (1 pint) chicken stock
327 ml (11 1/2 fl oz) can cider
salt and freshly ground pepper
450 g (1 lb) potatoes, thinly sliced
parsley sprigs, to garnish
method
1. Toss the meat in the flour. Heat the oil and 50 g (2 oz) butter in a frying pan and quickly brown the meat. Drain and put into a 2.8 litre (5 pint) pie or ovenproof dish, sprinkling in any excess flour.
2. Add the onions, celery and apples to the frying pan and brown lightly. Spoon on top of the meat. Pour the stock and cider with plenty of seasoning over the meat and vegetables. Top with a layer of potatoes and dot with remaining butter.
3. Stand the dish on a baking sheet and bake in the oven at 180°C (350°F) mark 4 about 1 1/2 hours, or until the meat is tender and the potatoes crisp. Serve garnished with parsley.
2. Add the onions, celery and apples to the frying pan and brown lightly. Spoon on top of the meat. Pour the stock and cider with plenty of seasoning over the meat and vegetables. Top with a layer of potatoes and dot with remaining butter.
3. Stand the dish on a baking sheet and bake in the oven at 180°C (350°F) mark 4 about 1 1/2 hours, or until the meat is tender and the potatoes crisp. Serve garnished with parsley.
serving amount
serves 8
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