Lamb Stew with Vegetables

Serves 4

Preparation time 20 minutes.
Cooking time about 45 minutes.

We used the 2 litre Thermoglass™ dish, Microsafe® lid, a saucepan and Decor trivet.

500 grams diced lamb, fat removed
2 tablespoons plain flour
2 tablespoons olive oil
1 onion, roughly diced
2 cloves garlic, diced
2 cups chicken stock
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 thinly sliced carrot
1 thinly sliced parsnip
1 stalk celery, finely sliced
1 cup frozen peas
3 tablespoons chopped parsley

Toss the lamb in flour until lightly coated. Heat oil in a saucepan and cook the onion and garlic until softened. Turn up the heat and add the lamb, stirring until it is coloured and separating so the pieces are not sticking together. Pour in stock. Add tomato paste and Worcestershire sauce and stir in the sticky glaze that will have formed on the base of the pan. When it has come to a boil, cover. Cook gently for about 20 minutes, giving it an occasional stir until the lamb is tender. If there is too much juice, cook for 5 minutes (uncovered) to reduce it. How long the lamb takes depends on the cut of lamb you have used. Let cool. Mix in vegetables and spoon into the Thermoglass™ dish. Cover securely with the Microsafe® lid, steam vent open. Cook on high in the microwave for about 12 minutes until piping hot and vegetables are tender. Rest hot Thermoglass™ dish on Decor trivet to cool. Store refrigerated with lid on, steam vent closed. Keeps well in the refrigerator for up to 48 hours. Reheat as much as needed at a time.

To reheat

Click open steam vent on the Microsafe® lid and microwave on high until piping hot. Or remove Microsafe® lid and reheat in a moderate oven (180°C) for about 12 minutes until hot through. Rest hot Thermoglass™ dish on Decor trivet.

Note: For a work lunch, spoon portion into a 540 ml Thermoglass™ dish and cover with Microsafe® lid for reheating in microwave. Before reheating, click open steam vent.