Spring Lamb Stew

By Scrappin Broad

Ingredients

• 1 tablespoon olive oil
• 36 ounces/1 kilogram lamb neck, cut into pieces
• 2 garlic cloves, crushed to a paste
• 1 onion, finely chopped
• 4 carrots, cut into chunks
• 2 sprigs of thyme
• 1 bay leaf
• 3 1/2 ounces/100 grams green beans
• 3 1/2 ounces/100 grams fresh or frozen peas
• Salt and freshly ground black pepper

Preparation

Step 1

Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onions. Add the carrots, thyme, bay leaf 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 until the meat is tender, 1 1/2 to 2 hours.

About 5 minutes before serving, add the beans and peas to the lamb. Cook until the vegetables are tender.

Season with salt and freshly ground black pepper, and serve straightaway.