Traditional Lamb Stew
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- 2 Tbsp
- olive oil, extra virgin
- 1 1/4 lb
- shallots, peeled
- 3 lb
- lamb shoulder cut into large chunks
- 3 lb
- potatoes, peeled and cut into chunks
- 1 1/2 lb
- carrots, peeled and quartered
- 6 sprig(s)
- thyme, leaves
- bay leaves
- 1 Tbsp
- worcestershire sauce
- 3 1/2 c
- lamb stock or water
- 3 Tbsp
- fresh chopped parsley for garnish
1Preheat the oven to 350-degrees.
Heat half the oil in a large frying pan, then fry the shallots until golden, turning often. Remove and set aside.
2Add the rest of the oil to the pan, then fry the lamb over a high heat until well browned.
Place the meat, onions and herbs in a 4.8 litre casserole dish.
3Mix the lamb stock or water with the Worcestershire sauce, then pour over the meat. Place the dish in the oven and bake for an hour.
4Remove the dish from the oven and add the potatoes and carrots into the stew. Lower the oven’s temperature to 250-degrees, add the carrots and potatoes to the mix and cook the stew for another 2 hours.
5[Optional step] When the vegetables are cooked and the meat is tender, drain the sauce in another pot and heat it on the hob (stove top). Mix the corn flour with a bit of water and slowly add it to the sauce, stirring constantly until it has thickened. Add the sauce to the meat and vegetables again.
If by any chance the vegetables (if they are really chunky) are not completely cooked after 2 hours, place it back in the oven at the same temperature and give it a little bit more time. It won’t do any harm!
Instead of using cornflour you can grate some potato and add it to the pot 10 minutes before cooking is complete. It will have more flavour this way.
Scatter with chopped parsley and serve.