Lamb stew

Ingredients for 4 servings:

• 1 kg lamb, mixed
• 6 carrots
• 6 turnip(s), white
• 8 small onions
• 8 potatoes
• 6 garlic cloves, crushed
• 75 g tomato paste
• ½ liter vegetable broth or beef broth
• 1 bunch of parsley
• 1 tbsp flour
• 1 tbsp olive oil
• Salt
• Herbs of Provence
• Spice mix (couscous spice)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Brown the lamb in oil with salt and couscous seasoning. Add the crushed garlic and tomato paste. Remove the meat and set aside. Stir the flour into the remaining liquid and add the stock, stirring constantly. Add the meat and season with the herbs de Provence. Let everything simmer over low heat for 1 hour. Halve the carrots and turnips and sauté them in a pan with a little olive oil, salt, and couscous seasoning. Add both to the pot and cook for another 30 minutes. Add the peeled, halved potatoes and season to taste, if desired. Continue cooking for another 30 minutes. Finally, add the fresh parsley and serve.