Lamb and carrot stew

Name: Lamb and carrot stew
Yield: 6 servings
Cuisine: Boil
Ingredients: 2.00 kg lamb rib thick, deboned,cut in large cubes; 15.00 ml flour cake; 15.00 ml oil; 3.00 onion chopped; 1.00 kg carrots sliced; 2.00 potatoes medium, peeled and quartered; 2.00 cloves whole; 10.00 ml fresh ginger chopped; 6.00 peppercorns white; 150.00 ml stock meat

6 servings

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By Food24 November 03 2009

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Ingredients (10)

2.00 kg	lamb rib — thick, deboned,cut in large cubes
15.00 ml	flour — cake
15.00 ml	oil
3.00	onion — chopped
1.00 kg	carrots — sliced
2.00	potatoes — medium, peeled and quartered
2.00	cloves — whole
10.00 ml	fresh ginger — chopped
6.00	peppercorns — white
150.00 ml	stock — meat

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Method:

1. Roll meat in the flour, and brown in hot cooking oil. Remove from saucepan and keep aside.
2. Add onions, carrots and potatoes and sauté until onions are transparent. Put meat back into the saucepan on top of the vegetables. Add meat stock and remaining ingredients. Adjust seasoning, cover with a lid and simmer for 1 1/2 to 2 hours or until meat is tender.