| 1 kg / 2.2 lb lamb shoulder, cut into pieces 12 carrots 12 small turnips 200 g / 7 oz peas, shelled 1 small bunch small onions 2 tomatoes, cut into quarters 2 cloves garlic 1 tablespoon crushed thyme 1 tablespoon olive oil 75 cl / 3 cups chicken stock Flat parsley 2 tablespoons plain flour Peel the turnips, carrots and onions. Brown the lamb in the olive oil, turning them regularly so they brown on all sides. Add the onions, crushed garlic and thyme. Brown for another 10 minutes over a low flame. Sprinkle the flour over the meat, stir and leave to turn brown. Put the ingredients into the Emile Henry Oval terrine, add the stock and tomatoes. Preheat oven to 180°C / 360°F. Season with salt and pepper, cover, and cook for 1½ hours. Add the vegetables and cook for another 30 minutes. Sprinkle the parsley over the top and serve directly at the table. You can serve accompanied with fried potatoes. |