Recipe: Country stew
With a fab recipe on every page, the 2012 Dairy Diary is a must for foodies. We have five delightful dishes to get you through January
What you'll need
1 tbsp vegetable oil
900g boned lamb shoulder, cubed
2 onions, peeled and quartered
2 leeks trimmed and thinly sliced
4 carrots, peeled and thickly sliced
2 potatoes, peeled and cut into chunks
1 litre lamb stock
2 tbsp mint sauce
Heat oil in a large pan and fry lamb for two to three minutes until browned all over. You will need to do this in batches. Remove and set aside.
Add onions and fry for four to five minutes until golden.
Add leeks, carrots and potatoes, then pour in the stock.
Bring the stew to the boil and then cover and leave to simmer very gently for two hours.
Stir in the mint sauce and season to taste. Serve stew immediately.