After a heatwave, I was actually glad that the weather turned and it dropped to 20C on Sunday. I do love summer but the heat was getting a little unbearable and rain is definitely most welcomed. With the cool change, it was time for stew. Stew is such a comfort food for me. I can have it almost everyday in winter. It warms the belly and fills the house with lovely aromas.
This is such an easy recipe to follow and it’s a one pot wonder. The most important element in this recipe is the lamb. Get a nice piece of lamb and spices and seasoning becomes secondary. The lamb was bought from Bultarra at Gasworks. And it was great to catch up with @urbanfoodmarket as he was in the stall. If you need any fantastic produce, this is the man to go to. Visit Urban Food Market to find out more.
- 1kg of lamb shoulder, fats trimmed and diced into small pieces for faster cooking time
- 3 small potatoes, diced
- 3 carrots, diced
- 1 large brown onion
- 1tsp grounded ginger
- 2tsp grounded cumin
- 1tsp grounded cinnamon
- 1tsp of red chilli powder
- Squeeze of 1 lime juice
- 1/2 tsp of sugar
Many of you will question the reason why I trimmed the layer of fats away. I wanted to keep this dish fairly light and I need make use of some of the fats and kept the rest in the freezer for future use.
- Heat some oil in a heavy pot and add half the lamb fat in for flavour. Add the diced lamb pieces and brown them. Set aside (just the lamb pieces)
- Add the onions and stir until lightly brown. Chuck in the rest of the spices and heat for another minute or until fragrant
- Remove the lamb fats and add the lamb pieces to the spiced mixture. Add 700ml of stock (preferably veal) or water and simmer over low heat for about an hour (this timing will depend on how size of the diced lamb)
- Add sugar, lime juice, potatoes and carrots. Simmer for another 1/2 hr or until lamb is tender. Taste and add more sugar if required.
- Add seasoning to personal preference and serve hot
This stew is fairly light as I had opted to remove some fats from the cooking. And adding lime juice gave this dish a slight tang and freshness.
What is your favourite cut of lamb?