Sunday, 1 August 2010
Our new dining table and chairs are getting a workout since we got it last week. After the Malaysian Feast, we had Holly and the Chapman sisters over for dinner. I decided that I needed to cook something with minimum prep time. So we had Lamb Stew with Mashed Potato. I had some pumpkin leftover so that was just roasted as a side.
We love having stews during the cold months of winter. This dish is hearty and a great comfort food. The best thing is that your stove will do all the work for you!
Holly made a decadent Chocolate brownie for dessert. It was so good, I have to remember to ask for a recipe next time.
We enjoyed the evening immensely. Nothing says comfort like a big plate of Lamb Stew and good company :)
Adapted from Stephanie Alexander, Irish Stew
8-10 thick cut lamb neck or shoulder chops
freshly ground black pepper
3 tablespoons of olive oil
1 large onion, finely diced
2 large parsnips, peeled and cut into big chunks
3 carrots, peeled and cut into chunks
2-3 cups beef or lamb broth
1 sprig thyme
2 sprigs rosemary
2-3 stalks of parsley
Add the oil into the pan and brown the lamb on each side well. Set aside.
Use the remaining oil and heat up a big stainless steel pot on the stove. Add the onions and allow it to soften and become golden. Add the garlic and fry until aromatic or for 2 minutes. Pour any juice or oil from the pan into the pot. Add the browned lamb and carefully pour in stock to cover the pot content. Tie the thyme and rosemary spring with a piece of string and tuck it into the pot. Reduce the heat and simmer for an hour. Usually in a traditional lamb stew you would layer the meat and vegetable together. I like my vegetables with a bit of a bite to it. After an hour add the vegetables into the pot and continue cooking for another hour.
With a metal skewer test whether the meat and vegetables are tender. When tender remove pot and allow stew to settle for about 15 minutes.
I served the stew on top of the mashed potatoes I prepared and finish with chopped parsley on the top.