INGREDIENTS
2 LB Lamb Fillet, cubed
2 LB Potatoes, diced 10 Shallots, peeled and chopped
12oz carrots, diced
2 small leeks, chopped
2 celery sticks, chopped
1 pint Chicken Stock
Half Level teaspoon dried Rosmary
Half Level teaspoon dried Sage
2 Tablespoons olive oil
Salt and Pepper
INSTRUCTIONS
1. Heat 1 tablespoon of oil in a large pan, add lamb and fry until brown.
2. Heat 1 tablespoon of oil in frying pan, add carrots, celery and leeks, fry on low heat until light brown, add to saucepan and mix with lamb.
3. Stir in chicken stock, add seasoning and herbs, bring gently to the boil, stirring continuously.
4. Reduce heat and simmer for approx. 60 minutes until lamb is tender.
5. Add the potatoes and cook for a further 40 minutes until all vegetables are cooked, stir intermittently.
6. Serve immediately.
