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A Lovely Lamb Recipe
Spicy Lamb and Vegetable Stew My favourite lamb dish and you can make as spicy or not so spicy as you wish. Feeds 6
Cooking time approx 1hr 10 mins
Oven Temp Gas 3, 170c, 325F - or on the hob Ingredients:
675g(1.5lb)lamb neck fillets - cut into 1" cubes
1 onion, quartered
2tbsp oil
2 garlic cloves - peeled & crushed
1 tbsp tomatoe puree
2.5cm(1") fresh root ginger - peeled & grated
2 tsp Tabasco or chilli sauce (optional)
25g(1oz) plain flour
1L(2 pints) lamb or veg stock
900g(2lb) butternut squash - peeled,deseeded & cubed
400g tin chick peas - drained & rinsed
3 large tomatoes - chopped (can use small tin tomatoes)
225g(8oz) green cabbage -finely chopped (sweetheart cabbage best)
Salt & pepper Heat the oil in a large ovenproof casserole dish.
add the lamb and cook over a medium heat for 3-4 mins until brown. Add the onion, ginger and garlic. Cook for 2-3 mins until soft. Add tomato puree, tabasco or chilli sauce (if used) and the flour. cook over a med heat for 1-2 mins, stirring. Add the stock, bring to the boil, cover and cook in a preheated oven or on the hob for about 30 mins, stirring occasionally. Add the aquash, tomatoes and chick peas. cover and return to the oven or hob for another 30 mins. Add the cabbage, season and cook for 5-10 mins until the cabbage has softened. This is a full meal in itself and needs to be served with nothing else, except perhaps some crusty bread - lovely! |
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May, 2012
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