IRISH LAMB STEW

250 g thickly sliced bacon*
2 kg roasted lamb pieces, cut into large chunks **
1/2 cup all purpose wheat flour
2 cloves garlic, peeled and finely chopped
1 large Bombay (yellow) onion, peeled and finely chopped
150ml water
1 liter canned beef stock
2 teaspoons sugar
500g carrots, cut into 1" pieces
2 Bombay onions, peeled and sliced
1 kg potatoes, peeled and cut into 1" pieces
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
150 ml dry white wine

1.  Heat a large pot and fry bacon until brown. Remove bacon from pot and keep aside. Leave the bacon oil in the pot and reheat pot.
2.  Fry the finely chopped onion and garlic until lightly brown. Add in flour and fry until lightly browned.
3.  Add in beef stock, lamb pieces, bacon, water, sugar. Bring to boil.
4.  Simmer for at least 1 hour or until lamb pieces are soft.  Add in potatoes, carrots, thyme, bay leaf and simmer for a further half hour or until vegetables are tender.
5.  Stir in wine, salt and pepper to taste.
6.  Serve with a bread of your choice like garlic bread or any rustic bread.

*Buy the trimmed ends of bacon that are cut into chunks. This recipe is also a good ways to use up any left over roast lamb from a party.

**If you are using raw lamb, use boneless lamb shoulder cut into 1" chunks. Marinade with salt and black pepper and toss the lamb pieces in the 1/2 cup flour.  Fry in oil to brown. Leave aside and proceed with the recipe above.