Lamb Hot Pot

Ingredients:

2 TBSP VEGETABLE OIL, 1 ½ KG LAMB CHOPS OR LAMB LEG BONELESS CUT INTO
SLICED, 50 gm FLOUR, SALT & PEPPER TO TASTE, 4 LARGE CARROTS SLICED, 900 ML STOCK, 1TABLESPOON CHOPPED FRESH PARSLEY, 2 TBSP TOMATO PUREE, 8 TBSP BROWN GRAVY, 200 GM SLICED POTATOES, 3 LARGE ONION, CUT INTO SLICED,FRESH ROSE MARY TO TASTE AS GARNISH.

Preparation:

POUR THE OIL INTO A FLAMEPROOF CASSEROLE DISH. PUT ABOUT ONE-THIRD OF THE LAMB SLICED INTO THE CASSEROLE. SPRINKLE OVER FLOUR, SALT & PEPPER. COVER WITH THE CARROTS THEN POTATOES & ONION. COMBINE THE BROWN GRAVY WITH TOMATO PUREE THEN POUR OVER THE POT. BRING TO THE BOIL AND PUT INTO THE OVEN IN TEMPERATURE 170˚ C. COOK UNTIL THE LAMB IS TENDER. GARNISH WITH THE PARSLEY. SERVE HOT.