|Leeks||2 , trimmed, washed and sliced|
|Carrots||10 Ounce, sliced (300 Grams)|
|Button onions||16 , peeled|
|Celery stick||2 , trimmed and sliced|
|Lamb fillet||2 1⁄2 Pound, cut into 1 inch pieces (1.25 Kilograms)|
|Cornflour||1 1⁄2 Ounce (40 Gram)|
|Chicken stock||2 Pint (1.2 Liters)|
|Tomato puree||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Bay leaves||2 (To Garnish)|
Preheat the oven to Gas 4, 350°F, 180°C.
Heat the oil in a large frying pan.
Fry the vegetables for 2 mins then transfer to a large casserole.
Fry the lamb until lightly brown, drain.
Transfer to casserole.
Blend the cornflour with the stock and pour into a pan.
Gradually bring to the boil and simmer for 2 mins until thickened.
Stir in the tomato puree and seasoning.
Pour into the casserole and mix.
Cover and cook in the oven for 1 1/2 hrs or until meat is tender.
Garnish with bay leaves.