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
Serve
with pickle red cabbage. Delicious.