Minted lamb stew
Ingredients
- 2 tbsp sunflower oil
- 1.2kg/2lb11oz lamb neck fillet, cut into 5cm/2in pieces
- 4 large banana shallots, sliced
- 1 leek, trimmed and sliced
- 2 carrots, peeled and chopped
- 3 large garlic cloves, crushed
- 55g/2oz plain flour
- 350ml/12fl oz red wine
- 300ml/½ pint chicken stock
- 1 tbsp Worcestershire sauce
- 2 tbsp redcurrant jelly
- 2 tbsp mint sauce
- 1 tbsp soy sauce
- large knob of butter
- 250g/9oz chestnut mushrooms, halved
- salt and freshly ground black pepper
Instructions
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