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2kg diced lamb shoulder meat
3 tbspn olive oil
200 gm smoked bacon pieces or kestler
Black pepper corns crushed
1 L beef stock
500ml water
3 foxton potatoes cubed
1 leek chopped
2 bay leaves
500gm cubed root vegetables (swedes, carrots, turnips
½ cup Italian parsley, chives, chervil, chopped
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Using a heavy pot, brown lamb in olive oil for 15 minutes or until the lamb goes into a second browning stage. Stir in bacon pieces and pepper corns until fragrant. Add in all liquid and simmer with a lid on for 35 minutes. Add all chopped vegetables then simmer until tender with the lid on. Stir in chopped herbs 10 minutes before serving the season to taste. Serve with a hot damper and Persian fetta.
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