Braised Carrots And Lamb - cooking recipe

Ingredients

1/4 cup vegetable or olive oil
8 None lean lamb shoulder chops
2 medium onions, thinly sliced
1 clove garlic, finely chopped
2 tbsp flour
1 can (14 oz) diced tomatoes
1 1/2 cups chicken stock
2 None bay leaves
4 medium carrots, cut diagonally into 3/4-inch slices
1/2 cup chopped flat-leaf parsley
None None Mashed potato, to serve

Preparation

Heat 2 tbsp of the oil in a large saucepan on medium-high heat. Cook and turn the lamb, in 2 batches, for 2 mins or until browned. Transfer to a heatproof plate.
Heat the remaining oil in the pan. Cook and stir the onion and garlic for 5 mins or until the onion is soft. Stir in the flour and cook for 1 min.
Add the tomato, stock, bay leaves, carrot and lamb. Stir to combine and bring to a boil. Reduce the heat to low; simmer, covered, for 1 1/2 hours or until the lamb is tender. Remove the bay leaves and stir in the parsley. Serve with mashed potato.