Sunday, March 2, 2008

Hearty Lamb Stew with a kick

For me, nothing can top the comfort food list than a nice hot bowl of stew or soup. Especially coupled with a rainy day and a good book in hand!

Many of the recipes I came across when initially attempting home-cooked stew included many steps and took forever... Have adapted this recipe somewhat to suit my fave "chop-dump in-leave" style and the best part is, you can leave it on the stove and do other stuff like have a nice bath etc

Hearty Lamb Stew with a kick (serves two)
3 stalks Celery - roughly slice into 1.5cm pieces
1 Carrot - Sliced into 1.5cm half-moon pieces
2 potatoes - Peeled and cut thickly. Preferably use those that mash easier like American potatoes.
1 Lamb chop - chopped into bite size chunks. Keep the bones but remove as much of the fat as you can.
Onions & Garlic
Tomato Puree -
3 tablespoons
Freshly ground black pepper
Salt to taste
Lea & Perrins Worchestire sauce
- about 4 dashes or to your taste
Tobasco Hot Sauce - about 3 dashes or to your taste

Mixed herbs (thyme, rosemary, oregano)
Olive Oil
About three cups of water

Heat the olive oil in a pot and brown the garlic and onions (tip: sprinkle a bit of salt in so that the onions soften and caramelise faster). Quickly season lamb with a bit of worchestire sauce and salt and throw it into the pot. Dump in the potatoes, carrots and celery as well as water. Leave to cook till veggies are soft and lamb is cooked. Add in seasonings - tomato puree, worchestire sauce, tobasco sauce, herbs and ground pepper. Leave on heat till you get a nice stew-like consistency. The tomatoe puree will thicken the broth, but if you prefer it lighter, add more water.

Leftover rejuvenator:
If you have some leftover, it makes yummy pasta sauce the next day. Just blitz it in a food processor (i still like a few of the chunks left) and toss it with pasta while it's hot. You can add extra veggies like mushrooms. Top with parmesan cheese.

No comments: