Lamb braised with dill in white wine

Huw Davies – Dolaucothi

Preparation time: 15 minutes
Cooking time: 2 hours
Serves: 4–6

Ingredients

2 tbsp oil or dripping
1.25 kg / 2½ lb Freedom Food labelled scrag end neck of lamb, cut into chunks
2 onions, peeled and sliced
2 carrots, peeled and sliced
1 tbsp flour
150 ml / ¼ pint white wine
300ml / ½ pint beef stock
1 tbsp tomato purée
1 tbsp Demerara sugar
salt and freshly ground black pepper
1–1½ tsp dried dillweed
mash potatoes, to serve

Method

1. Pre-heat oven to 180°C / 350°F / Gas Mark 4.
2. Heat the oil in a large pan and fry the pieces of lamb until well browned, then place in a large casserole.
3. Fry the onions and carrots in the same fat for 2 minutes, then stir in the flour and cook for 1 minute. Gradually add the wine and stock and bring to the boil, stirring frequently.
4. Add the tomato purée, sugar, plenty of salt and pepper and the dillweed and pour into the casserole. Mix well with the lamb and level the top.
5. Cook in a pre-heated oven for 90–120 minutes or until the lamb is tender.
6. Serve with mash potatoes.