3 tbsp oil
1 small swede (rutabagas), cut into 2 cm dice
2 carrots, cut into 2 cm dice
2 potatoes, cut into 2 cm dice
2 parsnips, cut into 2 cm dice
1 large leek, sliced
1 small onion, chopped
500 g lamb neck fillet, cut into 2 cm dice
15 g pack fresh parsley, finely chopped
15 g pack fresh thyme, finely chopped
1 vegetable stock cube made up with 1.5 litres water
1 small swede (rutabagas), cut into 2 cm dice
2 carrots, cut into 2 cm dice
2 potatoes, cut into 2 cm dice
2 parsnips, cut into 2 cm dice
1 large leek, sliced
1 small onion, chopped
500 g lamb neck fillet, cut into 2 cm dice
15 g pack fresh parsley, finely chopped
15 g pack fresh thyme, finely chopped
1 vegetable stock cube made up with 1.5 litres water
method
1. Heat the oil in an ovenproof casserole, then add the swede, carrot, potato, parsnip and leek and saute until lightly browned.
2. Remove and put to one side.
3. Next add the onion, lamb, parsley and thyme and cook until the meat is sealed on all sides.
4. Add the stock, cover and simmer for 1 1/2 to 2 hours.
5. Return the vegetables to the casserole and cook for a further 30 minutes.
Serve immediately.
2. Remove and put to one side.
3. Next add the onion, lamb, parsley and thyme and cook until the meat is sealed on all sides.
4. Add the stock, cover and simmer for 1 1/2 to 2 hours.
5. Return the vegetables to the casserole and cook for a further 30 minutes.
Serve immediately.
serving amount
serves: 4
rate this recipe
9.5
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