Ingredients

Serves 4

1kg lamb shoulder (cubed)
500gr lamb neck (cubed)
100ml extra virgin olive oil
30gr flour
1 bouquet garni
4 garlic cloves peeled and crushed
1 large tomato unpeeled chopped into large dice
1 carrot peeled and cut in 5 mm dice
12 pearl onions or spring onions peeled
12 baby turnips peeled
12 baby carrots
12 small potatoes, peeled and turned
15gr butter
1 tbsp castor sugar
Chopped parsley
Salt and pepper

Method

Heat the olive oil in a large pot over a high heat for 1 minute. Add the cubed lamb and brown for 5 minutes, stir so all sides are seared. Add the diced carrots and onions, cook and stir for another 5 minutes, until the vegetables have a hint of colour. Sprinkle the flour over the whole lot, stir and cook for 2 minutes until the vegetables are lightly coloured. Add the garlic, bouquet garni and the tomato and then just enough water to cover. Turn the heat to high and bring to boil. Skin and add a little salt and pepper. Cover, lower the heat to simmer and cook for 50 minutes.

Meanwhile put the potatos in a pot of cold water, bring to boil, cook for one minute then remove the potatos to a colander. Cook baby carrots and turnips in boiling water until al dente and refresh in iced water.

When the lamb has been on for 50 minutes, remove the pot from the heat, take the meat pieces out into a dish, pass the sauce through a sieve and put the meat and the sauce back in the pot. Add the potatoes, turnips and carrots, cover and cook over gentle heat until the vegetable are fully cooked.

 

 

Note: Turned potatoes refers to the way they are shaped or cut artistically or gracefully. They are shaped in the form of an egg with 7 faces!