Matty's Lamb Navarin

Ingredients

• 2 lbs lean lamb cut into 2 oz pieces
• 2 tablesp. flour (rice flour if cooking gluten free)
• 2 teasp. each of cinnamon, coriander and rosemary
• Salt and black pepper
• Crushed garlic – about two cloves
• 2 tablesp. sunflower or olive oil and 2 oz butter
• 1 large onion, sliced or cubed
• 1 large parsnip peeled and cubed
• 1 large turnip peeled and cubed
• 1 teasp. sugar
• 3 bay leaves
• About 5 fl.oz. water (enough to cover the other ingredients)
• 4 oz soaked prunes cut into pieces
• 4 oz dried apricots cut into pieces
• 2 oz dried pineapple cut into pieces

Instructions

• Mix the cubed lamb in a bowl with the flour and spices.
• Melt the butter in a saucepan, add the oil and fry onion, parsnip, and turnip until slightly browned.

•  Add garlic and lamb and brown the lamb.

• Stir in sugar, bay leaves and water. Bring gently to the boil. 
• Then either cover and simmer for one and a half hours in the saucepan or in a slow cooker, or transfer to a casserole dish and put into the oven at 350º for one and a half hours. 
•  Add the pineapple, prunes and apricots.

• Continue cooking for another half hour.

Serve with small potatoes.