Ingredients

2lb (900g) Lamb shoulder, cut for stew

2 tbsp Butter

1/4 tsp sugar

1 tbsp Flour

2 cup Lukewarm water

1 cup stock

1 medium Onion

1 Clove

1 Bay leaf

1 pinch Thyme

1/2 tsp Salt

1/4 tsp Pepper

12 medium Potatoes, peeled and quartered

Method

In a large heavy saucepan, heat the butter.

Add meat and cook until browned on all sides.

Add sugar and cook for 3 minutes, stirring constantly.

Pour off the fat.

Sprinkle meat with flour, and cook until brown, stirring constantly.

Pour in water and stock, and stir.

Add onion, clove, bay leaf, thyme, salt, and pepper.

Bring to boil.

Cover and simmer for 1 hour.

Add potoates, cover and continue simmering for another hour.

Serve hot.

Cooks Comments and Tips

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