Wednesday, July 14, 2010

Lamb Stew

This stew is mum's recipe.  I've never made a stew before and was surprised at just how easy it is to make.  You can use any vegetables for this stew.  It's important to use good quality lamb.  I went to the butcher and asked him for non fatty lamb good for stewing and he cut me up a lovely piece of lamb but I forgot to ask him what cut it was!! Mum used lamb shoulder for this stew.

Lamb Stew

 - 500g lamb for stewing
 - 3 tsp moroccan spice mix (African spice mix can be substituted)
 - 3 cloves of garlic, crushed
 - 1.5 onions, cut in half, sliced
 - 2 cups chicken stock
 - 1 can diced tomatoes
 - 1 large carrot, peeled and cut into chunks
 - 2 potatoes, peeled and cut into chunks
 - 1/4 cauliflower, cut into small chunks
 - 3/4 cup of lentils
 - 1 tsp paprika
 - 1/2 tsp cumin seeds, powdered
 - 1/2 tsp mixed herbs

1.  Brown half the lamb on a very hot, oiled frying pan.  Add half the moroccan spices to the meat.  Repeat with the other half of the lamb.  Place browned lamb into the bottom of a casserole dish or large saucepan.

2. Throw in the onion and garlic into the original frying pan and brown. Once brown add to the casserole dish.

3.  Pour in chicken stock and tomatoes.   Stir and place over the lowest heat, with a closed lid for 40 minutes.

4.  Add lentils, cauliflower, carrot and potato.  Sprinkle with paprika, cumin, mixed herbs.  Season with salt and pepper.  Stir gently, cover and return to low heat for 50 minutes.
(Note: if the sauce is has not thickened after 40 minutes, thicken it by taking a few tbsp of the liquid and dissolving 1 tbsp flour and adding it to the stew.)

5.  Serve sprinkled with fresh herbs.

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