pounds lamb shoulder, cut into 2 inch pieces
3 tablespoons olive oil
large onion, finely chopped
4 cloves garlic, crushed and chopped
tablespoons tomato paste
3 tablespoons flour
salt and black ground
pepper to taste
1 bouquet garni
1 tablespoon chopped parsley
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl
1 1/2 pounds potatoes, peeled
Preheat oven to 350
In oven-proof skillet, heat up oil to a smoking point. Brown the
lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat
with the flour and mix well. Place in the oven for 5 minutes to brown the
Take out of the oven, cover the meat with water. Add tomato paste,
garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the
oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into
small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all
vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.