Easy Lamb Navarin

From starting to serving: 2 hours. Active time: 40 minutes. Serves 4-6. 

How the chefs explain it:
Brown the meat, brown the veg, cook out the tomato paste and flour, add stock, simmer till tender.

  1. Put the oil in a deep pan over medium heat.
  2. Season lamb with salt and pepper then brown on all sides. You might need to do a few batches.
  3. Remove the lamb to a plate, but keep the flavourful fat in the pan.
  4. Add the vegetables. Cook, stirring occasionally until beginning to colour. About 10 minutes.
  5. Add the garlic, flour, and tomato paste and cook, stirring often, until tomato paste begins to brown, about 2 minutes.
  6. Stir in 6 cups water and return the lamb. Bring to the boil, cover then simmer over lowest heat until the lamb is tender, about an hour.
  7. Uncover and turn heat up to medium. Reduce the liquid to a loose gravy.
  8. Stir in the frozen peas to warm them.
  9. Ladle into bowls, top with parsley and serve with some torn chunks of baguette. 
Tags: lamb lover