Lamb Stew & Crusty Bread

I love this lamb stew is one of the best I ever had really! Recipe courtesy of Exclusively Food. Amanda & Debbie are suck good cooks and bakers! Just in case you are wondering, the picture above is not the completed look of the stew. It was so good that I didn't managed to snap a picture of the final product! The pic above shows us frying the flour-coated lamb chunks.

Use 1/4 cup plain flour and 700g lamb chunks. Place them together in a resealable bag and shake well to coat. Then pan fry the chunks until golden brown with 1tbsp oil + 1 tbsp butter.

This one is one big bowl of vibrant coloured vegetables mixture cut into large chunks. In this bowl, I've used more vegetables than what called for.

Use: (all chopped into approximately equal pieces)

2 parsnips
2 onions
3 carrots
4 celery stalks
3 large potatoes

In a large pot, stir fry the vegetables chunks with 1 tbsp oil + 1 tbsp butter (about 6 mins would do). Remove from pot and in the same pot again, stir fry 2 tsp of minced garlic + 1 1/2 tbsp tomato paste (I used ketchup) for about 30secs. Then add in the pre-cooked vegetables and stir to coat.

Make sure your pot is large enough.

In another bowl, combine:
3/4 cup of passata
1 dried bay leaf
2 tsp balsamic vinegar
Pepper to taste

Mix in 2 1/4 cup of chicken stock into the passata mixture and pour all of that into the vegetable pot.

Then, throw in all the cooked lamb and any juices from it into the same pot.

Bring to boil until you see bubbles all over the surface.

Cover with a lid and reduce to lowest heat setting.

Stew for 2.5 hours, stirring occasionally until lamb is very tender.

After 2.5 hours, remove lid and let it stew 40mins uncovered to reduce sauce.

Add salt to taste now and serve hot.

I served this with toasted bread. I use the oven to toast the bread, resulting in very crispy and crusty bread.

Preheat oven to 175°C and line a baking tray with baking paper.

Lay 6 pieves of square white bread onto the baking tray and lightly spray it with a lil' canola oil.

Bake this at 175°C for about 15mins until golden brown.

Serve with hot stew and repeat the steps if more breads are needed.


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