Lamb ragout with peas

Method

1. Prepare the lamb by using a sharp knife to remove any sinew, then cut into 2-3cm pieces. Heat a drizzle of oil in a large heavy-based pan, season the meat with salt and black pepper and fry for 3-4 minutes on all sides. Transfer to a plate. Drain and discard any excess fat from the pan.
2. Add the onions and celery to the pan and cook for 5-10 minutes until softened and starting to colour. Add the garlic and flour and cook for a further minute. Stir in the tomato purée and cook for 3 minutes more, then return the lamb to the pan, pour in just enough water to cover and simmer gently for 2 hours, or until the lamb is falling apart. About two-thirds of the way into the cooking time cooking, stir in the tomatoes and add a little extra water if needed.
3. Once the lamb is tender, stir in the peas, cook for 3-4 minutes, then sprinkle with chopped fresh parsley to serve.