Wednesday, 10 October 2012
Slow Cooked Lamb Shoulder Stew
I tried this recipe out for the Mumsnet recipe forum. We are not huge overs of lamb, but I really enjoyed this! I added apricots to the original recipe, which the wee man loved. I made too much, so have a large portion in the freezer now too. As much as I liked this though. I find lamb quite expensive, and it was pricey to buy the recommended amount the recipe required. I would do it for special occasions, or when lamb is cheap!
Approximately 1kg lamb shoulder, cut into chunks
Large onion, chopped
2 cloves chopped garlic
1 tsp each cumin and coriander
1 tbsp flower
1 cup beef/lamb stock
1 tin chopped tomatoes
1/2 cup red wine
1 tbsp honey
1 tbsp tomato paste
1 stick cinnamon
Small butternut, chopped and peeled
1 tin chickpeas, drained
Handful chopped dried apricots
Heat oven to 160 degrees
Brown the lamb in a little oil and then place in a casserole dish
Lightly saute the onions and garlic in the juices left over from the meat, adding a little oil if necessary.
Once the onions are softening and cooking, add the spices and stir in, adding some water if it's too dry.
Add the flour and stir until absorbed, then add the wine/stock slowly, stirring and the tomatoes
Once it starts to boil, add the honey, tomato paste, cinnamon and bay leaves.
Pour over the lamb and add the butternut to the casserole dish.
Cook covered for about 75 mins (1.25hrs) then open, stir, pour in the chickpeas and apricots, re-cover and put back in the oven for about 30 minutes.