Ingredients
4 Tbsp of olive oil
2 medium brown onions, diced
6 garlic cloves, sliced
sea salt
freshly ground white pepper
1 kg lamb shoulder, diced in 2 cm pieces
plain flour, for dusing
vegetable oil
200 ml white wine
2 bay leaf
4 sprigs thyme
1.5 litre beef stock
20 small chat potatoes, washed
2 cups peas
1 cup mint leaves, finely sliced
Preparation
Preheat oven to 170C. Heat olive oil in a heavy based saucepan and cook seasoned onions and garlic until soft, about 15 minutes. lightly coat lamb with flour. Heat a little vegetable in a separate pan and brown meat in batches. Add to onions with the white wine, bay leaf and thyme. Allow wine to reduce by three quarters. Add stock, bring to the biol, skim and cover with a lid. Place in the oven for 1 hour. Add potatoes, stir and return to the oven for 30 minutes or until potatoes are cooked. Stir through peas a few minutes before sprinkling with mint and serving.
