LAMB STEW

LAMB STEW...The perfect warmer for this cold dull day.
The lamb is beautiful and succulent cooked slowly.
And that's exactly what i did here......
I generally just add in whatever is to hand with these pot dishes, but they more or less result in the same flavours.
Here's what i did today:

1. In a skillet heat a little olive oil on high heat.  Add your lamb stew meat, season with salt; pepper; paprika and meat seasoning and brown meat, stirring so as not to burn.
2. Drain your meat of excess fat oil.  Return to pot and add about 2tbsp cornflour.  Stir well to combine and cook off the flour a little.
3. Off the heat i stir in 3 tbsp brown sauce and 2 tbsp tomato sauce until well combined.  Return to heat and add 3 tbsp veg bouillon powder, 1 chopped garlic clove, seasoning of salt; pepper and rosemary and boiling water to cover.  Turn heat down and Simmer for about half hour.  It should be gently bubbling away.
4. Now for your veg!  Add chopped carrots first.  Continue to cook for 10 minutes.  Then add chopped parsnips and sweet potato.  Another further 5 minutes of cooking before adding chopped courgettes for the last 5-10minutes.  (i add the veg this way as i hate mushy courgettes or sweet potato !!)  Altogether your lamb should be slowly cooking for about 1 hour.

Ready to serve with piping fluffy potatoes.......delicious!