Name: Slow Cooked Lamb Stew
Prep time: 30 min
Total time: PT-494746H5M40S
Ingredients: 1.5-2 lb lamb loin chops (about 5-6 chops) – room temp; 1 tsp ground cumin; 1 tsp paprika; 1 tsp cornstarch; Salt & pepper; 2.5 – 3 cups warmed stock (veg, chicken of beef); 2/3 cup red wine (optional); dash of soy sauce (optional); juice of 1/4 freshly squeezed lemon; 3/4 tsp sugar; 1.5 cups chopped celery; 1 medium red onion, finely sliced; thumb sized ginger, peeled and finely chopped; 2 medium sized carrots, 1/4″ sliced; 1 cup frozen peas; 2-3 cloves garlic, peeled and finely chopped; 3 medium potatoes, peeled and roughly cubed into 1/2″ pieces; 3 x bay leaves; large handful of thyme, tied with string for easy removal; 2 tsp tomato paste; olive oil; salt & pepper

Description

Slow cooked lamb stew in an oven proof dish, with peas, potatoes and carrots.

Ingredients

Scale

Lamb

1.5–2 lb lamb loin chops (about 5–6 chops) – room temp
1 tsp ground cumin
1 tsp paprika
1 tsp cornstarch
Salt & pepper

Stew

2.5 – 3 cups warmed stock (veg, chicken of beef)
2/3 cup red wine (optional)
dash of soy sauce (optional)
juice of 1/4 freshly squeezed lemon
3/4 tsp sugar
1.5 cups chopped celery
1 medium red onion, finely sliced
thumb sized ginger, peeled and finely chopped
2 medium sized carrots, 1/4″ sliced
1 cup frozen peas
2–3 cloves garlic, peeled and finely chopped
3 medium potatoes, peeled and roughly cubed into 1/2” pieces
3 x bay leaves
large handful of thyme, tied with string for easy removal
2 tsp tomato paste
olive oil
salt & pepper

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Instructions

In a large bowl, marinade your room temperature lamb chops in the cumin, paprika, cornstarch, salt and pepper.
Place a large oven proof pot on a high heat and add a generous dash of olive oil – make sure to use a pot that has a accompanying lid.
Once hot, add your lamb chops and fry for 5-6 mins on each side, and briefly on the sides sealing off all the flavour. Remove the chops from the pot and set aside, then turning the heat down to low. Set your oven to 300 deg F at this point.
In the same pot, fry the onions for 7-9 minutes until translucent, stirring regularly, then raising the heat to slightly below medium and adding the celery. Fry for a further 4-5 minutes, continuing to stir, then add your garlic and ginger.
While completing steps 3 and 4, chop your onion, celery, garlic and ginger, and peel and chop your potatoes and carrots.
Once your garlic and ginger has been simmering for about 4-5 minutes, add your chopped potatoes, carrots, bay leaves, lamb chops, stock, tomato paste, wine, salt/pepper, thyme, lemon, and sugar.
Give everything a good stir, adding a generous amount of salt and pepper, then cover with the lid and put it into the oven for 3 hours. If you have the time, use the full 3 hours in the oven, the meat will fall off the bone!
About 30 minutes before you’re ready to take it out the oven, add the peas and give it a stir before setting it back in for the last 30 mins.
AFter 3 hours, remove from the oven and take out the thyme and bay leaves. Serve over basmati rice/any other grain of your choosing, or as is! Enjoy!

Prep Time: 30
Category: Lunch/Dinner
Method: Stovetop / Oven

Keywords: Lamb Stew Hearty