Monday, September 1, 2008

LAMB STEW. phew

after a rather late night on saturday night, i was in need of some serious soothing.
luckily the shopping was done for me, so i could watch zezi on the tv in peace.
bags of food returned, and i was fed awesome mackerel pate on bread with cooling cucumber.
as i began to feel human, we devised a meal, a la ready steady cook.
a light lamb stew with some chilli, and cumin seeds, lamb, celery and carrot.
the culmination was the sweet potato mash.

LAMB STEW WITH SWEET POTATO MASH
4 lamb steaks
some plain flour to coat the meat
2 tbsp olive oil
1 onion
2 tsp whole cumin seeds
4 dried chillis
2 carrots
3 sticks of celery
1 x 400g tin of chopped tomatoes
1 mug of water
1 x 400g tin of chick peas
(next time i'll add a generous handful of parsley at the end)
maldon sea salt
freshly ground pepper

4 sweet potatoes
a knob of butter
maldon sea salt
freshly ground pepper
a handful of fresh mint

preheat the oven to 140C. chop the lamb into chunks and coat in plain flour. heat the oil in a medium pan (which has a matching lid and can go in the oven). when the oil is hot add the meat to brown. meanwhile dice the onion and then after a few minutes add to the pot, with the seasoning. sweat off for a moment. peel the carrots and julienne. clean the celery and dice. now also add these to the pot and sweat for 5 minutes. add the tomatoes and water and bring the pan to the boil. add the lid and place in the slow oven for 1 1/2 hours. during this time, check each half hour and give it a good mix around. add the chickpeas, and turn the heat up to 180C. continue roasting for a further half an hour with the lid off.

for the sweet potatoes, peel and roughly chop into hunks. fully cover with water and bring this to the boil on a high flame. boil until the pink potatoes slip easily off a knife. drain and mash with lots of butter and seasoning. finely slice the mint and whip into the mash. season the stew and serve the whole warm bowl together.

another episode of family guy, and i passed out swiftly after eating this autumnal stew. but next time, i want to fold in a load of parsley.

1 comment:

  1. It's getting to stew weather now. Can't believe we didn't even have a summer!

    ReplyDelete