Navarin d’agneau (French lamb stew)

Instructions

1. Heat oil in a large saucepan over medium-high heat. Cook lamb, in batches, for 5 minutes or until browned. Transfer to a plate.
2. Reheat same pan over medium heat. Add chopped onion, garlic, bay leaf and thyme and cook, stirring, for 5 minutes or until onion has softened. Add wine and bring to the boil. Return lamb to pan with tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1½ hours.
3. Add potatoes and simmer, covered, for 20 minutes. Add carrot and spring onions and simmer, covered, for 15 minutes. Add peas and simmer, covered, for 5 minutes or until lamb and vegetables are tender. Serve sprinkled with parsley.