A real hearty, Northern European, peasant stew. Potatoes and carrots make a traditional, economical dish that's a great way of using up leftover lamb. Easy and adaptable.
Heat oven to 180°C (Fan) / 350°F (Fan) / Gas Mark 5.
Prepare the potatoes by chopping larger new potatoes in half, or if using older, larger potatoes, peel and chop into 2 cm pieces.
Parboil the potatoes in a large saucepan of salted water for 10 minutes. Drain and set aside.
Put the fat in an oven-proof flat casserole dish with a lid. Set on a medium low ring on the stove to melt the fat.
Fry onion and celery for a few minutes. Add a pinch of salt to draw out the liquid. Crush the garlic into the mixture and stir in. Cook for a few minutes, stirring until the onion is translucent.
Add lamb and carrots and stir in. Cook for a couple of minutes.
Add flour and herbs. Stir in well, so that the fat is all absorbed. If there is flour left over that hasn't combined with any fat, add a little more fat. Cook flour for a further 4–5 minutes.
Slowly add stock, stirring well as you do so. Scrape the bottom of the pan with a wooden spoon to make sure nothing’s stuck.
If the sauce needs thickening, measure the cornflour into a small dish. Add a tablespoon of the liquid and mix well. Add more liquid if necessary, and stir to make a smooth paste. Add to the stew to thicken the sauce.
Finally, just before serving, squeeze in the juice of half a lemon. This adds zing and really brightens the dish.