Recipe Edit

Please either as many details as possible, boxes with * are essential

Title of recipe*
Spring lamb stew

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
1 tbsp olive oil 1kg/2lb 4oz lamb neck, cut into pieces 2 garlic cloves, crushed to a paste 1 onion, finely chopped 1 bay leaf 2 sprigs of thyme 4 carrots, cut into chunks 100g/3½oz fresh or frozen peas 100g/3½oz green beans salt and pepper

Method*
Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender. Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender. Season with salt and freshly ground black pepper to taste, and serve straightaway.

Serves 4-6 Add image

Comments (any other comments)
Less than 30 mins preparation time 1 to 2 hours cooking time

Source (The link to a website or cookbook or wherever it came from)
http://www.bbc.co.uk/food/recipes/spring_lamb_stew_87094