Wednesday, April 8, 2015

Slow Cooking: Lamb Stew

I love slow cooking. It's therapeutic, makes the house smell good and makes meat so fall-off-the-bone tender. I also love anything with sauce because I'm super Pinoy and love rice swimming in sauce. I had some lamb so I decided to make a simple stew. This takes a few hours to cook but it's not difficult and you really just need to check on it every 45 minutes or so for about 3 or 4 hours, so if you have a free day or have time on a weekend, I urge you to try it.

1/2 kilo lamb shoulder or chops
Flour, for dusting
1 TBS tomato paste
2 TBS yellow mustard
1 400 g can crushed tomatoes
1 cup red wine (no sweet wine please!)
3 cups beef stock
1 large carrot, chopped into large pieces
3 potatoes, cut into quarters
2 red onions, cut in halves
1 head garlic, chopped in half
1 sprig rosemary
salt and pepper, to taste
1TBS olive oil

How to:

  • Dust lamb with flour and sear on high heat to seal the meat. Set aside.
  • In the same pan, add some oil then add carrots, onions, garlic and rosemary. Season with salt and pepper and cook until onions and garlic caramelize and leave a sticky residue on the pan. Deglaze with a little beef stock and add lamb back into the pan.
  • Add mustard and tomato paste and cook for a minute before adding crushed tomatoes, beef stock and red wine. 
  • Bring to the boil and then bring down to a low heat and simmer for 3-4 hours, or until lamb is falling off the bone. Make sure you check on it and stir every 45 minutes. 

No comments:

Post a Comment