Brown Butter Lamb Neck Stew

Ingredients

• 1½ pounds mutton or lamb neck, cut into 1-inch pieces
• 1 tablespoon butter
• 1 tablespoon flour
• 1 onion, diced
• 1 carrot, diced
• ½ can peas
• 1½ cups water or stock
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 sprig parsley
• 1 bay leaf
• 1 clove

Method

1. 1 Melt butter in a frying pan and add flour, cooking until browned.
2. 2 Add diced carrot, onion, and mutton; cook and stir until browned, about 20 minutes.
3. 3 Add water or stock, salt, pepper, and herbs tied in a bouquet. Cover and simmer for 2 hours.
4. 4 Add peas and cook for 10 minutes before removing from heat.