Total cooking and preparation time approximately 1 hour 25 minutes

Serves 2

Ingredients

2 tbsp vegetable oil
1 lb diced lamb
1 large or 2 small onions, halved and sliced
2 large or 3 small carrots, sliced
1 tbsp tomato purée
1 tbsp plain flour
1 pint beef stock
2 tsp Worcestershire sauce
½ tsp salt
½ tsp coarse ground black pepper
½ cup frozen peas

Method

1. Heat the oil in a saucepan on medium high and cook the lamb, onion and carrots for about 5 minutes, until the meat has browned and the onion has softened.
2. Stir in the tomato purée and flour and cook for a further minute.
3. Stir in the stock, salt and pepper. Cover and cook for about an hour.
4. Add the peas and cook for a final 10 minutes.
5. Serve with baby new potatoes.