Lamb stew with rosemary, carrots and boiled potatoes

Ingredients for 4 portions

• 800 gLamb shoulder, boneless
• to tasteSalt
• to tasteBlack pepper
• 2 tbspOlive oil
• 1Yellow onion
• 3 clovesGarlic
• 2 tbspTomato paste
• 1 tspRosemary, dried
• 2Bay leaves
• ≈ 5 dlWater
• 1 cubeBeef stock, cube
• 4Carrots
• 250 gPearl onion
• 1 tbspCornflour

On the side

• 1 kgPotato

Method

1. Cut the meat into pieces of about 3 cm and pat them dry with kitchen paper. Season with salt and pepper.
2. Brown the meat in the oil in a heavy pot, a few pieces at a time, until well coloured all over. Lift it out onto a plate.
3. Peel and chop the onion and garlic and fry them in the pot for a few minutes until softened. Stir in the tomato purée and rosemary and fry for another minute.
4. Return the meat to the pot and add the bay leaves. Pour in the water, crumble in the stock cube and bring to the boil.
5. Simmer the stew under a lid over a low heat for 50 minutes.
6. Peel the carrots and cut them into chunks. Peel the pearl onions; they are easier to peel if you first put them in boiling water for a minute.
7. Add the carrots and onions to the pot and simmer under the lid for another 30 minutes, until the meat is tender and the carrots are soft.
8. Peel the potatoes while the stew simmers.
9. Boil the potatoes in salted water for about 20 minutes, until tender.
10. Mix the cornflour with a little cold water and stir it into the stew. Bring to the boil so the sauce thickens, remove the bay leaves and season with salt and pepper.
11. Serve the stew with the boiled potatoes.

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