Carrot stew

(4-6 portions, about 3 hours)

  • 30 ml olive oil
  • 1 kg neck of lamb
  • 6 pickled onions, halved
  • 2 cloves of garlic, finely chopped
  • 5 ml mixed dried herbs
  • 1 bay leaf
  • 1 can (420 g) cherry tomatoes
  • salt and freshly ground black pepper to taste
  • 1,2 kg baby carrots
  • 800 ml lamb stock

Heat oven to 180 ºC. Heat the oil in a large saucepan that can go in the oven. Thoroughly brown the lamb. Add onion and garlic and fry about 10 minutes. Add herbs, bay leaf and tinned tomatoes. Season with salt and pepper and add the carrots. Stir well and put on the lid. Place in oven. After 2 hours, lower the oven temperature to 160 ºC. If you see that there is too much sauce, you can remove the lid and let the stew cook uncovered for the last hour.