Serves 4
Ingredients:
- 3 tbsp olive oil
- 400g lamb, diced
- 250g shallots, peeled and sliced
- 3 celery sticks, sliced on the angle into 1 inch pieces
- 2 carrots, peeled and sliced on the angle into 1 inch pieces
- 4 garlic cloves, peeled and cut into 3
- 2 tbsp buckwheat flour
- 4 plums, stoned and sliced
- 700ml stock
- 5 sprigs rosemary
FOR THE PARSLEY MASH
- 750g potatoes
- 15g goat's butter
- splash of goat's milk
- 3 tbsp parsley, chopped
Method:
- Preheat the oven to 180C, fan 160C. Heat 1 tbsp oil in the bottom of a heavy casserole and fry the lamb. Remove and set aside.
- Fry the shallots until the edges begin to brown. Remove and add to the meat. Return your lamb to the pot with the celery, carrots, and garlic. Fry for a further 5 minutes until the celery and carrots begin to soften. Stir through the flour and then add in the plums and season well. Pour over 2 tbsp of stock and allow it to bubble off before adding the rest of the stock and rosemary leaves. Cook for 1.5 hours.
- Meanwhile, put the potatoes into cold salted water, bring to the boil and cook for 30 minutes. Drain and mash with a knob of butter and a splash of milk, then stir through the parsley. Serve alongside the stew.
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