Lamb stew

Ingredients
3 tablespoons olive oil
2 cloves garlic crushed
Grated rind of 2 lemons
1 onion chopped
1 carrot diced
600 gms lamb diced
4 tablespoons flour
5 floury potatoes, peeled and diced
2 cups beef stock
1 cup frozen peas, thawed
Juice of 2 lemons

Preparation
1. Heat oil and add garlic, lemon rind, onion and carrot - fry till onion soft.
2. Add lamb and mix well.
3. Saute til lamb browned all over then add flour.
4. Add stock, potatoes, and extra water if needed and bring to boil.
5. Simmer 45 minutes, add peas, then simmer another 5 minutes.  Finally add lemon juice.
(Can cook in casserole dish in oven for cooking time if wished at 180 Celsius for 45 minutes - I do this and works well for nice tender lamb)

(Source: Ray McVinnie)