Lamb and Rosemary Stew
Ingredients
- 2 tbsp. olive oil
- 1 lamb neck fillet or stewing lamb, cut into 5cm (2in) cubes
- 2 tbsp. plain flour
- 4 tbsp. freshly chopped rosemary
- 2 red onions, sliced
- 1 each small swede and small aubergine, chopped into small pieces
- 200 g new potatoes, halved
- 1 tbsp. tomato purée
- 300 mL hot lamb or vegetable stock
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