2 tablespoons olive oil
1kg diced lamb
2 large onions, coarsely chopped
2 stalks celery, chopped
500g carrots, peeled, chopped
2 tablespoons plain flour
1/3 cup tomato paste
½ cup Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 small beef stock cubes, crumbled
1/3 cup chopped fresh parsley
Mashed potato, to serve
Heat half the oil in a flameproof, casserole dish (16-cup capacity) over a medium to high heat. Add lamb in two batches. Cook, turning occasionally, for 5 to 8 minutes, or until browned all over. Remove.
Heat remaining oil in same dish. Add onions, celery and carrots. Cook, stirring for about 5 minutes, or until lightly browned. Return lamb to dish. Add flour and tomato paste. Cook, stirring, for a further 1 minute.
Stir in sauce, mustard, sugar and stock cubes with 2 ½ cups water. Bring to boil. Remove. Cover with lid.
Cook in a slow oven (150C), stirring halfway through, for 2 hours. Remove from oven. Season with salt and pepper. Stir in parsley.
Serve with mashed potato.