Delicious Lamb Stew

If you can get a 'cheap' leg of lamb, that's the best.

• Ready In: 22 mins
• Serves: 8

Ingredients

• 3  lbs boneless lamb
• 3  large onions
• 3  large carrots
• 4  tablespoons  oil
• 1⁄4 pint red wine
•  salt & pepper
• 1  tablespoon parsley, finely chopped
• 1  sprig thyme
• 1  sprig marjoram
• 2  garlic cloves, crushed
• 2  ounces bacon

Directions

1. Cut the meat into 2 inch pieces, discarding any skin and fat. Peel and chop the onions; peel and slice the carrots.
2. Heat the oil in a large saucepan and fry the onions 5 minutes, add the carrots and fry 5 minutes longer.
3. Remove the vegetables to a plate, draining as much oil as possible back into the pan.
4. Add the meat to the pan and cook over a high heat, turning it all the time to brown it on all sides.
5. Pour the wine into the pan, return the vegetables and season the mixture with salt and pepper, add the parsley, thyme, marjoram and garlic. Cut the bacon into small pieces and add to the pan.
6. Bring to the boil, then simmer for 2 hours.
7. Allow to cool, then place in the refrigerator overnight, Next day remove the layer of solidified fat from the top.
8. Reheat, check the seasoning, and serve. Serve with mashed potato.
9. You may cook this the oven (I usually do). Cook it at 300-325°F about 2 - 2 1/2 hours or until tender.
10. It freezes well too.
11. Cheers, Doreen Doreen Randal, Wanganui.
12. New Zealand.