Lamb Stew with Tomato and Rosemary
1 onion, chopped
1 garlic clove, crushed
1 tbsp olive oil
25 g (10 z) butter
450 g (1 lb) boned shoulder of Scotch Lamb, trimmed and cut into large pieces
2 tbsp plain flour seasoned with salt and pepper
1 tbsp tomato puree
150 ml (1/4 pint) red wine
400 g can chopped tomatoes
200 ml (8 floz) beef or lamb stock
Leaves from 1 sprig of fresh rosemary, finely chopped
2 carrots, chopped
Maldon salt and freshly ground black pepper
- Pre-heat the oven to 180 C/350 F/Gas Mark 4.
- Heat a large frying pan until very hot. Add the oil and the butter and fry the onion and garlic until just turning golden brown. Tip this into a large pot or casserole dish.
- Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with flour. Heat the remaining oil with the butter then add the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don’t crowd the pan; cook in batches if necessary. Transfer to the stewing pot and set aside.
- Add the tomato puree and red wine to the pan and bring to a fast boil, scraping up all the little bits that have stuck to the bottom. Pour this into the stewing dish and add the chopped tomatoes, stock, rosemary, and chopped carrot. Season, cover with a tight-fitting lid and bake or simmer gently for 11/2 hours or until tender.
- Remove from the oven and check the seasoning. Serve with mash or pasta and a couple of rosemary sprigs to garnish.