Ingredients
Method
1.Heat oil in saucepan over high heat. Add lamb and cook for 3 minutes Scatter flour in. Continue to cook, stirring, for a further 1 to 2 minutes.
2.Add stock and HP sauce to lamb. Stir well to disperse flour. Add onion, carrots, celery, rosemary, potatoes, sugar and bay leaves. Bring to simmer. Cover with lid and reduce heat to medium-low. Cook stew 1.5 hours until lamb is tender.
3.Before serving, remove bay leaves and rosemary stalk from stew and season with salt and pepper. Ladle into serving bowls.
Make the day before to allow flavours to mature.
Note