300g sweet potatoes
2 tbsp olive oil
300g stewing lamb, diced
300ml red wine
2x tins chopped tomatoes
11/2 – 2 pints stock or water
2 bay leaves
1 sprig of rosemary
Peel all of the vegetables and cut into bitesize chunks and slice the onions.
Heat the olive oil in a large heavy pan. Fry the onions for a few minutes before transferring to an ovenproof casserole dish or lidded pan.
Next brown the lamb in the pan. Transfer this to the casserole dish.
Deglaze the pan by pouring in the red wine. Next add the tomatoes, stock and herbs.
Heat until almost bubbling. Pour this tomato mixture over the lamb.
Add the carrots and turnip and place in the oven for 2- 2 1/2 hours.
Next add the potatoes and sweet potatoes. Add salt and pepper to season and return to the oven for another hour. Serve in bowls unaccompanied or with buttered cabbage.