Tuesday, 10 May 2011

Easy Irish stew

700g cubed lamb shoulder
1 small onion,sliced
1 tsp dried mixed herbs
1 veg stock cube
2 x 300g caned sliced carrots
540g can new potatoes
cornflour
oil

Preaheat oven 160c/140c fan/gas 3.Heat 2 tbsp oil in a pan and brown the lamb.Put the lamb in a casserole dish.Then fry the onion until soft and add to the casserole dish with the mixed herbs and veg stock,dissolved in 600ml hot water.Cover and cook for in the oven for 1 hour 15 min.Add drained carrots and potatoes and cook for 30 mins.Mix 1-2 tsp of cornflourwith a little cold waterto make a paste and stir in.Cook for 5 mins and serve with soda bread.

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