Wednesday, 3 November 2010

A Recipe for Wednesday...Lamb Stew

This has got to be one of my favorite dishes and its so easy. You need a little bit of time but if you start cooking when you get in from work you should be ready to serve by 8pm!! (I'm assuming you're home by 6.45)!!!


So you will need:
Neck of Lamb chopped into chunks
Rosemary
1 Onion
Tsp of Flour
1 pint chicken stock
Carrots
New Pots (chopped into quarters)
Red Peppers
Peas


Put a drizzle of olive oil in a frying pan, when hot add the lamb, onion and rosemary and fry for 4-5 mins. Lower the heat and add the flour and keep stirring for about 3 mins. Gradually add the Chicken Stock whilst stirring for about 5 mins until flour disappears and the juices are boiling. Add the Carrots and New Pots and leave for about 25 mins simmering on a low heat. Add the Red Peppers and Peas and cook for a further 10 mins. Turn the heat of and leave for 10 mins. Serve in bowls with a fork and spoon!


P.s The Lamb season is generally from June to November so you better get cooking quickly!!!


 Hope you enjoy!

No comments:

Post a Comment

There was an error in this gadget