Ingredients
1 kg lamb shoulder
4 tbsp all purpose flour
1 tbsp rice bran oil
1 large onion
4 cups beef stock
1 cup tomato purée
3 bay leaves
1 tbsp SIDS SALT & PEPPER
1 tsp garlic powder
1 kg baby potatoes, cut into halves
3 carrots, cut into 2 cm pieces
3 tbsp parsley, chopped
Directions
Cut lamb shoulder into 5 cm cubes. Coat all sides in flour. Preheat a pot with oil on medium high heat.
Add lamb to the pot and brown on all sides. Slice the onion into quarter rings, then add them to the pot. Cook until lightly brown.
Pour beef stock, tomato purée and bay leaves into the pot, scraping the bottom to deglaze the caramelized bits on the bottom.
Simmer for about 60 minutes. Once lamb is tender, add in remaining ingredients and cook for about 30 more minutes.
If desired, add more SIDS SALT & PEPPER. Garnish with parsley and enjoy.
