Big batch lamb stew
Ingredients
- 1½ kg diced lamb shoulder
- 50g plain flour
- 2 tbsp vegetable oil
- 2 onions, roughly chopped
- 6 large carrots, halved lengthways and thickly sliced
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 1.2l lamb or chicken stock
- 2 bay leaves
- large rosemary sprig or a pinch of dried rosemary
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