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Brandon's Rich Lamb Stew
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1 lamb stock cube
1 1/2 - 2 pints of water
2 Tbls. Olive oil (pref. extra virgin)
6 lamb necks or 4 lamb shanks
1 med onion cut into large chunks
1 can plum or cherry tomatoes
1 Tbls. brown sugar
3 bay leaves
3 whole cloves
1 large sweet potato cut into 2cm chunks
1 large leek sliced into 1.5cm pieces
2 large carrots cut into 1cm pieces
1/2 punnet button or flat mushrooms, roughly chopped
3 cloves garlic (smashed with back of knife or minced)
1 heaped tsp. mustard powder
Freshly ground pepper
3 generous splashes of medium sweet sherry
Herby bread dumplings (recipe below)
Fresh thyme
Pinch salt
Juice 1/2 lemon
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Dissolve lamb stock cube in 1 1/2 - 2 pints of water. Use microwave if necessary. Set aside.
Heat large pot uncovered on high.
Brush olive oil on lamb and brown meat on high for at least 5 minutess each side (don't worry if it gets a little burnt). Chop vegetables while waiting. Set meat aside.
Brown onion for 4 minutes, with minimal stir-frying. This will ensure you get a few caramelised bits.
Empty can of tomatoes into pot and add lamb (including resting juices), brown sugar, bay leaves, cloves, 1 clove garlic and
lamb stock. Scrape onions and brown bits off bottom of pot to avoid sticking.
Turn down heat and simmer gently uncovered for 2 hours.
Add sweet potato, leeks, carrots, mushrooms, rest of garlic and cook for another 10 minutes.
Add mustard powder, sweet sherry and pepper, stir well.
Add dumplings into pot, only half submerging them in stew. Spoon stew over dumplings. Put a lid over pot and gently simmer for 20-30 minutes. Don't boil, otherwise you'll end up with dense clusters of rubbery dough.
15 minutes into cooking the dumplings, add fresh thyme, check for taste, add a few pinch’s of salt if necessary. For a warming hit, splash-in a bit more sherry.
Squeeze in half a lemon just before serving.
Serve with steamed rice or mash.
Herby Dumpling Mixture:
4 cups stale white bread
Two Tbls. flour
Loads of finely chopped fresh herbs (parsley, chives, rosemary or sage)
Salt and pepper
1-2 eggs
1/2 tsp. sodium bi-carbonate
Method:
Tear the bread into pieces.
Mix all ingredients until it reaches a doughy consistency.
Handling the mixture as little as possible, form into balls set aside for 30 minutes.
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Preparation Time: 2hours 40mins |
Serves: 4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Brandon
United Kingdom |
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| This recipe has been viewed 4894 times. |
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