Navarin of Lamb

DIRECTIONS

• Toss lamb pieces in flour.
• Melt butter and oil in large pan, add meat and brown well, remove from pan.
• Add crushed garlic, saute 1 minute.
• Add 1 Tbsp flour to pan, cook one minute.
• Add water, crumbled stock cubes and tomato puree, stir until smooth and sauce boils, reduce heat, add meat, simmer covered for 30 minutes.
• In separate pan, saute peeled onions and chopped bacon in extra butter for 1 minute.
• Add to pan with peeled and sliced turnip or swede, peeled potatoes and peas.
• Bring back to boil, reduce heat, simmer covered for a further 30-35 minutes or until meat and vegetables are tender.
• Add parsley.