Lamb Stew With Whole Cloves of Garlic

Serves 6-8 people as a main dish, or 12-14 as a small dish at a feast. The soy and Worcestershire sauces are not authentic, so are optional, but they do make the gravy richer.



In a flame-proof casserole dish or oven-proof saucepan, gently fry the onions until brown.

In a large frying pan, brown the meat. When the pieces are brown all over, sprinkle the flour on top and stir around for about a minute. Pour in some wine and stir until it thickens. Transfer the meat and sauce to the casserole dish. Use more wine or water to deglaze the frying pan and make sure all the good frying flavour goes into the casserole.

Add all the other ingredients to the casserole, stir and cover. Cook in the oven at about 170 Celcius for at least an hour, stirring occasionally and adding more water as necessary. When the lamb is tender, serve.

Shelagh Lewins

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