Thursday, June 12, 2008

Lamb And Leek Stew

Lamb And Leek Stew
serves 4

8 small lamb cutlets, trimmed of
all fat, cut into cubes
450g/1lb leeks, thickly sliced
3 carrots, thickly sliced
2 turnips, cut into chunks
900ml/11/2pt lamb stock
450g/1lb potatoes, cut into
large chunks
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper

• Put all the ingredients except the potatoes and parsley in a large saucepan. Season with salt and pepper. Bring to the boil and skim the surface. Reduce the heat, partcover the pan and simmer gently for 1 hour.
• Add the potatoes and a little more seasoning, and simmer for a further 30 minutes or until the potatoes and meat are tender.Serve hot.

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