50g/2oz
butter or margarine, 2 quartered onions, 675g/1.5lb lean stewing lamb cut into
serving sized pieces, 40g/1.5oz seasoned flour, 600ml/1 pint stock, salt &
freshly ground black pepper, 3 tablespoons tomato puree, 1 clove garlic, crushed,
1 bouquet garni, 8 small button onions, 100g/4oz shelled peas. Method:
Melt
half the butter or margarine in a flameproof casserole and add the onion quarters.
Fry gently until golden, about 8 minutes. Add the meat and fry gently until brown
on all sides, about 10 minutes. Shower in the flour and cook for 1 minute. Gradually
blend in the stock and season to taste. Add the tomato puree, garlic and bouquet
garni. Cover and cook in a moderate oven (180 c, 350 F, Gas Mark 4) for 1.25 hours,
or until the meat is tender. Meanwhile, cook the button onions in the remaining
butter or margarine until golden, about 8 minutes. Add to the casserole with the
peas and cook for a further 20 minutes. |
