Ingredients

• 1/4 cup plain flour
• 1.2kg lamb forequarter chops, trimmed
• 1/4 cup olive oil
• 1 brown onion, finely chopped
• 2 celery stalks, chopped
• 2 carrots, peeled, cut into 2cm pieces
• 800g desiree potatoes, peeled, cut into 3cm pieces
• 1 tablespoon Massel beef style stock powder
• 1 tablespoon worcestershire sauce
• 1/4 cup cornflour
• 1 cup frozen peas
• Crusty bread, to serve

Method

• Step 1 Place flour and chops in a large snap-lock bag. Seal. Shake to coat. Heat 1 tablespoon oil in a heavy-based saucepan over medium heat.
• Step 2 Cook onion, celery and carrot, stirring, for 5 minutes or until onion has softened. Transfer to a bowl.
• Step 3 Increase heat to high. Add 1 tablespoon oil. Cook half the chops for 2 minutes each side or until browned. Transfer to a plate.
• Step 4 Repeat with remaining oil and chops. Layer 4 chops, half the potato and half the onion mixture in pan. Repeat layers with remaining chops, potato and onion mixture. Sprinkle over stock powder.
• Step 5 Add worcestershire sauce and 5 cups cold water. Bring to the boil, skimming off fat with a large metal spoon. Reduce heat to low. Cover. Cook for 2 hours, skimming off fat, or until lamb is cooked through and falling off the bone.
• Step 6 Combine cornflour and 1/4 cup cold water in a jug. Increase heat to medium-high. Stir cornflour mixture and peas into stew. Cook, stirring occasionally, for 5 minutes or until gravy boils and thickens. Season with salt and pepper. Serve with crusty bread.