West Country Minted Lamb Stew

exmoor-lamb-stew
This is another dish that is slow cooking so start it in the morning to eat at dinner time. A tasty mix of lamb and fragrant vegetables in rich minted gravy. Try serving with mashed potato or plenty of crispy fresh baked bread. To make an extra wholesome meal try adding a few dumplings.
The following should make more than enough to feed four.

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Ingredients:

1kg stewing quality lamb

3x leeks cut into half inch lengths

6-8 shallots
2 Carrots

3-4 sticks celery

10-12 button mushrooms

100g plain flour

1 litre of lamb or beef stock

Oil for frying

200ml red wine

Jar mint sauce

Salt and pepper

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Method:

In a large heavy based sauce pan heat some oil and brown the meat all over.

Add the shallots, carrots, mushrooms and celery and continue to fry until starting to soften.

Add the flour and stir in well making sure that there are no lumps left.

Add all of the liquids and remaining vegetables, season lightly, cover and place in a preheated oven at 140°c.

Cook until the meat is tender this may take 3-4 hours.

When the meat is tender stir in the mint sauce to taste and adjust seasoning to taste.

Serve with your choice of accompaniment.

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