Big-batch lamb stew - Good Food Middle East

Ingredients

• 1½ kg diced lamb shoulder
• 50g plain flour
• 2 tbsp vegetable oil
• 2 onions, roughly chopped
• 6 large carrots, halved lengthways and thickly sliced
• 2 garlic cloves, finely chopped
• 2 tbsp tomato purée
• 1.2l lamb or chicken stock
• 2 bay leaves
• large rosemary sprig or a pinch of dried rosemary