Preheat the oven to 180°C. Peel and slice the carrots. Peel and finely dice the onions.
Peel the potatoes, leave 2 potatoes in water and dice the rest.
Peel and chop the garlic and mix with the diced meat and thyme leaves.
Put the meat and vegetables in alternate layers in a casserole dish, seasoning each layer lightly with salt and pepper. Add the stock, just covering the meat and vegetables. Bake for 1 hour. Thinly slice the last 2 potatoes and arrange neatly on top of the stew. Sprinkle with a little oil, season lightly with salt and return to the oven for 1 more hour until golden.
4 large carrots
2 cloves garlic
1 kg lamb, breast or leg, diced
2 tbsp thyme leaves
salt and pepper
approximately 1½ litre vegetable stock
1-2 tbsp oil
Added by: Natália Martins
Consulted: 1600 X
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