Hearty leek and lamb cawl recipe

INGREDIENTS

• 450 stewing lamb such as shoulder, cubed (or use pork shoulder or braising beef)
• g plain flour, seasoned with salt and pepper
• 2 vegetable or sunflower oil
• tbsp brown ale
• 2 medium leeks, trimmed then cut into thumb lengths
• tbsp stick celery, sliced
• 150 medium carrots, peeled and cut into big chunks
• ml swede or turnip, peeled and cut into big chunks
• 4 - 4sprigs fresh thyme (or 1 tsp dried)
• 1 or 2 bay leaves, fresh or dried is fine
• 3 lamb or beef stock
• 400 self-raising flour
• g cold butter, cut into cubes
• 3 semi-skimmed milk
• 1 wholegrain mustard
• 500 fresh thyme leaves (or 1 tsp dried)