Navarin d’Agneau (Spring Lamb Stew)

• 900 g Lamb shoulder, boneless
• 30 g Plain flour
• 2 tbsp Olive oil
• 1 large Yellow onion
• 3 cloves Garlic
• 2 tbsp Tomato purée
• 900 ml Lamb stock
• 4 sprigs Fresh thyme
• 4 medium Carrot
• 600 g New potatoes, small
• 200 g Frozen peas

1. Cut the lamb into bite-sized chunks. Peel and cut the onion into wedges, then peel and finely chop the garlic. Peel the carrots and cut them into thick slices; halve any larger potatoes so they cook evenly.
2. Toss the lamb with the plain flour until lightly coated. Heat the olive oil in a large casserole over medium-high heat, then brown the lamb in batches for 6 to 8 minutes, turning until well coloured. Transfer browned lamb to a plate as you go.
3. Lower the heat to medium and add the onion to the pot, stirring for 5 minutes until softened and lightly golden. Add the garlic and cook for 1 minute until fragrant. Stir in the tomato purée and cook for 1 minute to take off the raw edge.
4. Return the lamb to the pot and pour in the lamb stock, scraping up any browned bits from the base. Add the thyme, bring to a gentle simmer, then cover and cook on low for 45 minutes, stirring once or twice. Keep it at a quiet simmer so the lamb stays tender.
5. Add the carrots, cover again, and simmer for 15 minutes. Add the potatoes and continue to simmer, covered, for 20 to 25 minutes until the lamb is very tender and the potatoes are just cooked through. If the stew looks too thick, add a splash more stock and keep the simmer gentle.
6. Stir in the frozen peas and simmer for 3 to 5 minutes until bright green and tender. Remove the thyme sprigs, then taste and adjust the seasoning if needed. Rest the stew off the heat for 5 minutes before serving so the broth settles.

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