Lamb and Vegetable Stew with Garlic, Rosemary and Brown Rice

Ingredients

• 2 tbsp Butter
• 1 finely chopped Onion
• 1 finely chopped Leek
• 1 stalk finely chopped Celery
• 1 clove crushed Garlic
• 2 sprigs leaves finely chopped Rosemary
• 175g / 6.17oz cubed Lamb shoulder
• 2 tbsp Tomato paste
• 200g / 7.05oz peeled and diced Potato
• 200g / 7.05oz peeled and sliced Carrot
• 350ml / 11.83fl oz Chicken stock

Preparation

1. Melt 2 tbsp Butter in a saucepan over medium heat.
2. Add 1 finely chopped Onion, 1 finely chopped Leek, and 1 finely chopped Celery stalk, and gently fry until very soft.
3. Add 1 crushed Garlic clove and 2 sprigs of finely chopped Rosemary leaves, and cook for 1 minute.
4. Add 175g / 6.17oz cubed Lamb shoulder and fry until it starts to brown slightly.
5. Add 2 tbsp Tomato paste and cook for 1 minute.
6. Add 200g / 7.05oz peeled and diced Potato, 200g / 7.05oz peeled and sliced Carrot, and 350ml / 11.83fl oz Chicken stock. Simmer over a gentle heat with the lid on for about 60-90 minutes until the meat is very soft.
7. If the liquid cooks away, add a little more Chicken stock.
8. Pour everything into a food processor and purée to desired consistency or mash with a potato masher or fork for a lumpier texture.