Lamb stew recipe
Using good fatty stewing lamb and in season carrots this delicious stew will keep you warm on these dreary winter nights.
Ingredients
- 1 kg Good, fatty, stewing lamb, cut into large chunks
- 4 Large carrots, scrubbed and chopped into 2cm cylinders
- 1 Small/medium swede, peeled and chopped to roughly same size as potatoes
- 2 Medium onions, halved and thinly sliced
- 1 tbsp Dark brown sugar
- 2 Bay leaves
- 0 A good grate of nutmeg
- 2 tbsp Malt vinegar
- 600 ml Good quality dark ale
- 2 Medium potatoes, scrubbed and cut, with skins on, into mouth sized pieces
- 0 Handful of curly parsley, finely chopped
- 1.5 tsp Ground, black pepper
- 1.5 tsp Flaked sea salt
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Roll the lamb pieces in well seasoned flour and fry over a medium heat in the butter until nicely coloured.
- Remove the lamb from the casserole. Scatter over the onions; add the carrots and swede, followed by the remaining ingredients, and enough dark ale to just cover the lamb. Put on a tight fitting lid and cook in the oven at 180C for 2 hours or thereabouts until totally tender.
- 20 minutes before the finish cooking time, add the potato, leaving the lid off for the remaining cooking time. This will enable the juice to thicken while the potato cooks.
- Serve with buttered kale with plenty of black pepper. Scatter over with finely chopped parsley.
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