Lamb Stew

3/4 Servings

• 1 400g pack of diced lamb
• 3-4 carrots peeled and cut into chunks
• 1 white onion
• 1 parsnip peeled and cut into chunks
• 1/2 turnip peeled and cut into pieces
• 1 400g can chopped tomatoes
• Either dried mixed herbs or fresh thyme, rosemary and parsley
• S&P
• Either 500ml chicken bone broth or chicken stock
• olive oil
• If not gluten, wheat free you an use bisto gravy mix to thicken at the end. Otherwise use cornflour to thicken

Heat some olive oil in a casserole pot and fry onions until soft

Add the lamb pieces and brown

add all the chopped vegetables

add can chopped tomato, stock and herbs

bring to the boil and put into an oven at 150 degrees for 2 hours

Just at the end use thickening agents (bisto is not gluten and wheat free, cornflour otherwise)

Add a couple tablespoon of either bisto or cornflour to a small cup of water and mix until dissolved. Then add to stew and mix. This will thicken up stew. If gets too thick add more water. If not thick enough add more powder to water and add.

Serve with with brown rice, mash potato or sweet potato mash.

Bon Appetite!!