carrots and garlic; cook, stirring for 5 minutes or until softened. Stir in remaining flour mixture until vegetables are coated. Add tomato sauce, remaining broth, browned lamb and potatoes and ...

Peel the onions, and scrape or thinly peel the carrots ... lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks.

Tip the lamb stew into a colander over ... were just to flavour the stock). Add the new potatoes and button onions and cook for 5 minutes. Add the carrots and turnips and cook for a further ...

Add the potatoes, broth, salt, pepper and lamb; bring to a boil. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.

Add the diced potatoes ... the carrots and Jerusalem artichokes. Stir and cook for 4-5 minutes until just beginning to colour at the edges. Transfer to a casserole. Add the venison or lamb ...