Lamb Stew

Recipe by Layne Thomas, Executive Chef, the Three Chimneys Inn, Durham, New Hampshire.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 4  lbs lamb, cut in small cubes
• 1  cup celery, large diced
• 1  cup carrot, large diced
• 1  cup parsnip, large diced
• 1  cup onion, large diced
• 1⁄2 cup turnip, large diced
• 1⁄2 cup potato, large diced
• 1  cup tomato juice
• 2  cloves garlic, crushed
• 1⁄2 cup brown sugar
•  chopped fresh rosemary leaf
•  chopped fresh thyme leave
•  salt and pepper
•  coriander
•  cardamom
• 2  fluid ounces extra virgin olive oil
• 2  ounces  bisto  gravy mix (cornstarch may be substituted)
• 2  fluid ounces water

Directions

1. Place the olive oil into a large hot skillet; add the cubed lamb and lightly brown.
2. When lamb is about halfway cooked, add the brown sugar and tomato juice.
3. Turn heat to medium and add the vegetables and garlic.
4. Turn the heat to low and allow to simmer for about 15 minutes or until vegetables have softened.
5. At this point stir in the fresh herbs and dry spices.
6. Emulsify the Bisto in about two ounces of water and stir it into the stew evenly.