- 2
- 20 mins
- 20 mins
Ingredients
- 2 tblsp olive oil + 2 tblsp extra
- 1 onion, chopped,
- 600 g boned lamb shoulder, cut into 3cm pieces
- 2 carrot, finely chopped
- 2 tsp Worcestershire sauce
- 1/3 Cup plain flour
- 3 beef or lamb stock cube
- 2 1/2 cups boiling water
- 2 tblsp tomatoe paste
- 3 large potatoes
- 1 tblsp chopped Rosemary
- green vegetables, such as frozen peas or green beans
Preparation
Step 1
Serves 4
Preheat oven to 150°C/130°C fan forced.
Combine lamb and flour in a bowl. Heat oil in a large flame proof ovenproof dish over moderate heat. Cook and turn lamb, in batches, for 3 minutes or until browned. transfer to heatproof plate. Add onion & carrot to dish, cook and stir for 3 minutes. add the boiling water, crumbled stock cubes, tomatoe paste and worcestershire sauce and rosemary. Bring to boil. Remove from heat. return lamb to dish, stir to combine. Cover with tight fitting lid. Bake for 2 1/2 hrs or until lamb is very tender. cool slightly.
Meanwhile cook potatoes in a saucepan of boiling water for 5 mins. Drain. Cool slightly.
Coarsly grate. Using hands squeeze excess liquid from potatoe, Place in a bowl. Add extra oil toss to combine.
Increase oven temperature to 180°C/160°C fan forced. Grease 4 x 1 1/4 cup ramekins, place on an oven tray. Spoon lamb mixture into ramekins. Top with potatoe mixture. Bake for a further 20 mins or until potatoe is golden