- Recipes
- Lamb Stew
Lamb Stew
-
6 serving
Prep time:
Cook time:
Serves: 6
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Ingredients
- 3 tbsp olive oil
- 1 kg lamb neck fillet, cut into 4.5cm pieces
- 3 onions, sliced
- 3 sticks celery, sliced
- 2 fresh bay leaves
- 25g thyme sprigs
- 700g floury potatoes (King Edward or Maris Piper), peeled, 250g cut into 2cm chunks and 450g into 4.5cm chunks
- 850ml chicken stock
- ½ swede, (approx 350g), peeled and cut into 1.5cm pieces
- 3 carrots, (approx 250g), sliced into rounds
- 15g flat-leaf parsley, leaves chopped
- ½ red cabbage, (approx 500g), shredded, tough core removed (for the pickled cabbage)
- 3 tbsp red wine vinegar, for the pickled cabbage
- 1 tbsp soft brown sugar , for the pickled cabbage
- 2 tsp sea salt, for the pickled cabbage
- 15g chives, chopped (for the pickled cabbage)
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Heat the oil in a large casserole dish, then add the lamb in batches, browning on all sides. Set the lamb aside on a plate and return the casserole to the heat. Add the onion and celery, season with salt and cook over a medium heat until softening and golden, stirring often.
Step 2
Add the bay leaves, thyme, small pieces of potato, stock and lamb. Season, pop the lid on the casserole, bring to a simmer, then put in the oven for 1 hr 30 mins.
Step 3
Meanwhile, make the pickled cabbage: combine the cabbage, vinegar, sugar and salt in a bowl, cover and set aside.
Step 4
When the stew’s cooking time is up, squash the potato with the back of a spoon then stir in the swede. Tuck the carrots and remaining potato into the stew. Replace the lid, bring back to a simmer on the hob then return to the oven for 45-50 mins, until the vegetables are tender.
Step 5
When ready to serve, stir the chives into the red cabbage and sprinkle the stew with parsley.
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