lamb stew

Serves 5

Poppy cooks…

1. Heat a drizzle of
   olive oil in a large pot or dutch oven.
   
   
2. Season
   700g lamb shoulder, diced with
   celtic sea salt and brown in batches, then set aside.
   
   
3. Add to the pot
   onion, diced,
   3 carrots, chopped and
   2 cloves garlic, minced and cook until the vegetables soften.
   
   
4. Add
   tin diced tomatoes,
   500ml beef stock,
   2 sprigs thyme,
   1 sprig rosemary and the lamb, bringing to a boil then reducing to a simmer before placing the lid on for 2 hours.
   
   
5. Stir through
   1.5 cups butternut pumpkin, cubed and cook for another 20 minutes or under the pumpkin is cooked.