Lamb Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main course
Serves: 4
Ingredients
  • 1 x 1kg lamb shoulder, cut into 4cm chunks
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 5 anchovy fillets in oil
  • 1 carrot, trimmed
  • 1 stick of celery, trimmed
  • 2 medium onions, peeled
  • 2 cloves of garlic
  • 1 fresh red chilli
  • ½ a small bunch of fresh thyme
  • 250ml white wine
  • 2 teaspoons white wine vinegar (I used balsamic)
  • 500g potatoes, scrubbed clean
  • 200g ripe baby plum tomatoes
  • 250ml hot vegetable stock, preferably organic (optional)
  • 250g fresh peas
Instructions
  1. Season the lamb well with salt and pepper, then set aside.
  2. Place a large casserole pan over a medium heat with a splash of olive oil and the anchovies. Cook for 2 to 3 minutes, or until melted, stirring continuously, then add the lamb and cook for a further few minutes, or until browned and sealed all over, stirring often.
  3. Meanwhile, roughly chop the carrot, celery and onions, then add to the pan and cook for a further 10 minutes, or until softened, stirring occasionally.
  4. Peel and crush the garlic with the palm of your hand and halve the chilli, then add to the pan with the thyme sprigs and wine.
  5. Turn the heat up to high and allow the liquid to boil and bubble away until reduced by half, then reduce the heat to low, add the vinegar and cook with the lid on for 20 minutes.
  6. Meanwhile, chop the potatoes into 3cm chunks. Add to the pan with the whole plum tomatoes and hot stock or water.
  7. Cook for 35 to 40 minutes, or until the meat is tender and the stew has thickened and reduced.
  8. Stir in the peas with a good splash of water and cook for a further few minutes, then serve with a wedge of rustic bread to mop up the juices.
Recipe by re . a l i t y at http://www.ality.org/food/recipes/lamb-stew/