750g/1½lb lean lamb cubes
50g/2oz plain flour (with salt and pepper)
2 onions (sliced)
500g/1lb Maris Piper potatoes (peeled and sliced)
2 celery stalk (sliced)
2 carrot (cubed)
100g/4oz swede (cubed)
30ml dry sherry
½ teaspoon mustard
1pich of ground nutmeg
3 bay leaves
½ teaspoon rosemary (chopped)
1 teaspoon thyme (chopped)
350mls beef stock
15g/½oz butter + 1 clove chopped garlic
Coat the lamb with flour. Layer the lamb and the vegetables (except the potato slices) in an oven proof dish. Season with salt and pepper.
Add in the bay leaves, thyme, rosemary, mustard and nutmeg.
Cover with potato slices then pour in the stock and sherry. Spread with garlic butter and ground pepper. Cover with foil.
Place in the oven and cook for 160C/325F/Gas mark 3) for 2½ hours
Remove the foil and cook for further 30 minutes
Serve with pickle red cabbage. Delicious.