Braised Carrots And Lamb

1. 1

   Heat 2 tbsp of the oil in a large saucepan on medium-high heat. Cook and turn the lamb, in 2 batches, for 2 mins or until browned. Transfer to a heatproof plate.

2. 2

   Heat the remaining oil in the pan. Cook and stir the onion and garlic for 5 mins or until the onion is soft. Stir in the flour and cook for 1 min.

3. 3

   Add the tomato, stock, bay leaves, carrot and lamb. Stir to combine and bring to a boil. Reduce the heat to low; simmer, covered, for 1 1/2 hours or until the lamb is tender. Remove the bay leaves and stir in the parsley. Serve with mashed potato.

* Per serving · 4 servings · Values may vary.

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