Navarin of Lamb

1 kg boneless shoulder of lamb, trimmed of all fat and cut into large chunks

1 tbsp sunflower oil

1 tbsp demerera sugar

2 tbsp plain flour

400 ml lamb stock using boiling water and 1 stock cube

200 g can Italian plum tomatoes in rich juice

2 garlic cloves, crushed

1012 fresh mint leaves chopped

2 springs of rosemary

1 bay leaf (fresh or dried)

12 baby new potatoes, washed

12 baby carrots, washed

200 g frozen peas, boiled

Sea salt and freshly ground black pepper

Season the lamb chunks with salt and pepper.

Press the Sauté Function and add the oil. When the oil is hot, sauté the lamb in 2 batches, browning the pieces evenly and draining them as they are put aside on the a dish.

Sprinkle the sugar into the inner pot and let it caramelise (stir constantly as the sugar burns easily).

Quickly mix in the flour and return the meat to the pot, mix the meat with the flour well and let the flour cook a little

Add the tomatoes, garlic, herbs, potatoes and carrots into the pot and stir fry for 2 minutes and then add the stock. Stir gently and bring it to the boil.

Press Warm/Cancel, season to taste.

Close the lid and set the pressure release valve to closed. Press “Functions” button until Slow Cook function is chosen. Set the timer for 3 ½ hours.

Refer to Quick Release (refer to the user's manual) before opening the lid.

Serve with boiled peas.

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Navarin of Lamb