Lamb stew recipe

• 1 kg (2.2lbs) Good, fatty, stewing lamb, cut into large chunks
• 4 Large carrots, scrubbed and chopped into 2cm cylinders
• 1 Small/medium swede, peeled and chopped to roughly same size as potatoes
• 2 Medium onions, halved and thinly sliced
• 1 tbsp Dark brown sugar
• 2 Bay leaves
• 0 A good grate of nutmeg
• 2 tbsp Malt vinegar
• 600 ml (21.1fl oz) Good quality dark ale
• 2 Medium potatoes, scrubbed and cut, with skins on, into mouth sized pieces
• 0 Handful of curly parsley, finely chopped
• 1.5 tsp Ground, black pepper
• 1.5 tsp Flaked sea salt

1. Roll the lamb pieces in well seasoned flour and fry over a medium heat in the butter until nicely coloured.
2. Remove the lamb from the casserole.
3. Scatter over the onions; add the carrots and swede, followed by the remaining ingredients, and enough dark ale to just cover the lamb.
4. Put on a tight fitting lid and cook in the oven at 180C for 2 hours or thereabouts until totally tender.
5. 20 minutes before the finish cooking time, add the potato, leaving the lid off for the remaining cooking time.
6. This will enable the juice to thicken while the potato cooks.
7. Serve with buttered kale with plenty of black pepper.
8. Scatter over with finely chopped parsley.

stewing lamb, carrots, swede, onions, brown sugar, bay leaves, nutmeg, vinegar, potatoes, handful of curly parsley, ground, salt

Taken from www.lovefood.com/guide/recipes/10943/valentine-warner--lamb-and-roots-stew (may not work)