Rich Lamb Casserole

	1kg trimmed lamb, diced	1 tbs of flour
	1 tbs olive oil	2 onions, diced
	2 sticks of celery, diced	2 tbs tomato puree
	500ml of beef stock/consume	3 tbs pearl barley
	1 cup of frozen peas	Salt and pepper to taste

 

Pre-heat the oven to 170 degrees celcius. Combine lamb and flour together. Heat oil in a large frying pan, add the onion and celery and stir over a high heat until soft. Add the lamb, tomato paste, stock and pearl barley and bring to the boil. Transfer to a baking dish, cover with a lid or foil and cook for 1 ¾ hours or until lamb is soft. Add peas and return to oven for 10 mins to cook peas. Accompany with 2 serves of steamed vegetables from the approved list.