Spring Lamb Stew

Spring lamb stew. 4 portions

 

Quantity

Ingredients

Method

500 g              

25ml               

 

100g               

100g               

1                     

25g                 

½ lt

1 tbsp. level    

                       

Diced trimmed lamb

Oil or clarified fat.

Salt & pepper

Onions

Carrots

Cloves garlic

Flour

Brown stock

Tomato paste

  • Trim and dice meat into even sized pieces.
  • Fry off the meat in hot fat
  • Add salt and pepper and a little sugar, which should be allowed to caramelise.
  • Add flour and cook out to third stage (this can be done in the oven.)
  • Add the tomato puree and stock
  • Bring to the boil, skim and simmer with lid on for 1 1/2 to 2 hours.
  • Correct consistency and seasoning
  • Garnish with chopped parsley spring vegetables

 

 

 

Garnish of spring vegetables

 

50 g                 new potatoes scraped

50 g                 carrots or baby carrots

75 g                 turnips  cut into sticks

75 g                 button onions frozen or fresh if you can find them

75g                  garden peas

 

Lightly boil/poach the vegetables and potatoes until just cooked.

Cook the onions separately till just cooked

Finish by tossing in butter and season with salt and pepper, chopped parsley and mint.

 

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