Lamb Stew
Ingredients
3 carrots, (approx 250g), sliced into rounds
3 tbsp of olive oil
1 kg of lamb neck fillet, cut into 4.5cm pieces
3 onions, sliced
3 sticks celery, sliced
2 fresh bay leaves
25 g of thyme sprigs
700 g of floury potatoes (king edward or maris piper), peeled, 250g cut into 2cm chunks and 450g into 4.5cm chunks
850 ml of chicken stock
0.5 swede, (approx 350g), peeled and cut into 1.5cm pieces
15 g of flat-leaf parsley, leaves chopped
0.5 red cabbage, (approx 500g), shredded, tough core removed (for the pickled cabbage)
3 tbsp of red wine vinegar, for the pickled cabbage
1 tbsp of soft brown sugar, for the pickled cabbage
2 tsp of sea salt, for the pickled cabbage
15 g of chives, chopped (for the pickled cabbage)
6 servings
Calories~800 kcal
Protein~42 g
Carbs~50 g
Fat~47 g
Fiber~9 g
Sugar~12 g
Total recipe
Calories~4,800 kcal
Protein~250 g
Carbs~300 g
Fat~280 g
Fiber~55 g
Sugar~70 g
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.
