- 1/4 cup plain flour
- 1.2kg lamb forequarter chops, trimmed
- 1/4 cup olive oil
- 1 brown onion, finely chopped
- 2 celery stalks, chopped
- 2 carrots, peeled, cut into 2cm pieces
- 800g desiree potatoes, peeled, cut into 3cm pieces
- 1 tablespoon Massel beef style stock powder
- 1 tablespoon worcestershire sauce
- 1/4 cup cornflour
- 1 cup frozen peas
- Crusty bread, to serve
- Step 1Place flour and chops in a large snap-lock bag. Seal. Shake to coat. Heat 1 tablespoon oil in a heavy-based saucepan over medium heat.
- Step 2Cook onion, celery and carrot, stirring, for 5 minutes or until onion has softened. Transfer to a bowl.
- Step 3Increase heat to high. Add 1 tablespoon oil. Cook half the chops for 2 minutes each side or until browned. Transfer to a plate.
- Step 4Repeat with remaining oil and chops. Layer 4 chops, half the potato and half the onion mixture in pan. Repeat layers with remaining chops, potato and onion mixture. Sprinkle over stock powder.
- Step 5Add worcestershire sauce and 5 cups cold water. Bring to the boil, skimming off fat with a large metal spoon. Reduce heat to low. Cover. Cook for 2 hours, skimming off fat, or until lamb is cooked through and falling off the bone.
- Step 6Combine cornflour and 1/4 cup cold water in a jug. Increase heat to medium-high. Stir cornflour mixture and peas into stew. Cook, stirring occasionally, for 5 minutes or until gravy boils and thickens. Season with salt and pepper. Serve with crusty bread.
- Low carb
All nutrition values are per serve
- Author: Reader recipe
- Image credit: Rob Palmer
- Publication: Super Food Ideas