Recipes

Autumn Lamb Stew
Mosslands Technology College & The Fun Food Chef

INGREDIENTS:
1.8kg Mutton or stewing lamb from your local butcher
600g Onions peeled and chopped (large pieces)
500gCarrots cut into pieces similar size to the onion
700g (1) Turnip peeled and diced
1 head Celery chopped
500gsLeek chopped
450g Beetroot diced
4 cloves Garlic chopped
2 Bay Leaves whole
2 tablespoons Worcestershire sauce, (or to taste)
3l Lamb stock (Use Knorr or Kallo).
40g Tomato puree
6g Fresh Marjoram
Freshly ground black pepper
Ground sea salt
1 bunch of parsley chopped
25g Olive oil

METHOD:
Ask your butcher to trim any excess fat off the meat and dice it for you.
Chop and prepare all the vegetables
Peel the potatoes and hold covered with cold water in a jug or bowl
Season the meat with ground black pepper and sea salt and in a thick bottomed pan heat the olive oil and then seal the meat in the hot oil.
Add a little chopped celery, leek, bay leaf, fresh marjoram, carrots and onion (about 100g of each vegetable).
Add the tomato puree once the vegetables have softened a little.
Cook for a minute stirring occasionally.
Add the lamb stock and bring to the boil then turn to a gentle simmer
Skin the stew regularly to remove any impurities forming on the top. This will also remove any excess fat.
After 1 1/2 to 2 hours the meat will be starting to become tender so add the remainder of the vegetables except the potatoes.
Bring back to a boil and then simmer. Keep skimming and add water if necessary to ensure you cover the ingredients.
After 10 minutes add the barley (this is optional but will make your stew thicker). Check the seasoning and correct if necessary.
Once the carrots and beetroot are softening you can decant your stew in to the final serving dish.
Slice your potatoes and layer them on top of the stew. Spray with a little olive oil to ensure they crisp in the oven and also sprinkle with a little chopped parsley & marjoram and ground black pepper & sea salt.
Place in an oven at 200’C for about an hour when the potatoes are nicely browned.
If you need to hold the dish turn the oven down to 100’C until you are ready to serve

Notes,
This recipe was from and "old family" recipe and enhanced with a few extra vegetables from The Fun Food Chef’s garden. Butter has been replaced with olive oil. This makes the dish not only hearty but healthy.

Remember your butcher has great quality meat and usually cheaper than a supermarket! 

The extra vegetable will not only add flavour but ensure your stew feeds more people and adds to your 5 day

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This page was last updated on Thursday, 15 October, 2009