Navarin Of Lamb

• 2 1/2 lbs lamb (cut into bite size pieces)
• 2 ounces butter
• 2 tablespoons oil
• flour
• 1 clove garlic
• 3 beef bouillon cubes
• 2 1/2 cups water
• 1/2 cup tomato puree
• 4 small turnips (or half a small swede)
• 8 small onions
• 4 ounces bacon
• 1 ounce butter, extra
• 10 small potatoes
• 4 ounces peas
• 2 tablespoons chopped parsley

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

lamb, butter, oil, flour, clove garlic, water, tomato puree, swede, onions, bacon, butter, potatoes, peas, parsley

Taken from www.food.com/recipe/navarin-of-lamb-9778 (may not work)