Lamb Stew

1 kg Lamb Leg (Chump Chop) – 1.5 inch cross cut or Lamb Shoulder – 1.5 inch cubed
1 tbsp. vegetable oil
1 white onion – chopped
2 carrots – 1/2 inch cut into rounds
2 stalks celery – chopped
1 teaspoon rock salt
1 teaspoon ground black pepper
3 cloves garlic – minced
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon (smoked) paprika
6 cup beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
1 Tablespoon dried rosemary
2 bay leaves
1/2 kg baby potatoes – cut in half
1/4 cup freshly chopped parsley- (optional garnish)

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