Lamb Stew With Plum Jam(Heritage: Australia)

• 2 lb. boned, cubed leg of lamb
• seasoned flour
• 2 Tbsp. butter
• 1 Tbsp. oil
• 2 sliced onions
• 6 sliced carrots
• 2 cubed potatoes
• 6 sliced celery stalks
• 2 peeled and sliced cooking apples
• salt and pepper
• light stock
• 2 Tbsp. plum jam

1. Roll the lamb in seasoned flour.
2. In a large casserole, melt the butter.
3. Add the oil.
4. Heat.
5. Add lamb cubes, a few at a time, and brown quickly.
6. Remove and set aside.
7. Add the onions, carrots, potatoes, celery and apples.
8. Fry, stirring until lightly browned. Season with salt and pepper.
9. Stir in 1/2 tablespoon seasoned flour.
10. Add stock and stir.
11. Return meat to pan.
12. Bring to a boil. Cover, reduce heat to low and simmer for 1 hour or until lamb is tender.
13. Stir in the jam.
14. Taste and adjust seasoning.

lamb, flour, butter, oil, onions, carrots, potatoes, celery stalks, cooking apples, salt, light stock, plum jam

Taken from www.cookbooks.com/Recipe-Details.aspx?id=703926 (may not work)