Lamb stew

This one is going to be made on repeat for sure! It has all the hallmarks of a good dish -melt in your mouth lamb morsels, one pot recipe and just a few pantry staples needed!

I have been meaning to use up the red wine left over from Christmas, so this dish gets a super thumbs up!

Ingredients:

• 340 gms lamb chops (Sainsbury does halal I prefer it)
• One onion chopped finely
• 3/4th cup red wine
• 1 lamb stock pot
• 2-3 cloves of garlic finely chopped
• 1 carrot chopped
• 2 potatoes diced
• 4-5 closed cup mushroom – sliced
• 2 tbsp tomato paste
• 1/2 tsp thyme
• 1 bay leaf
• 1 heaped tsp flour
• 2 cups of boiling water
• Salt and pepper to taste
• Olive Oil

Method:

Heat oven to 180 C.

Add a little olive oil in a casserole dish and add the lamb chops. Season with salt and pepper. Fry both sides on medium heat till for 10 mins. Remove and keep aside.

Add the onions and garlic to the pot and cook till the raw smell disappears.

Add red wine and deglaze, cook until it is slightly reduced.

Add the chopped mushrooms and cook for five minutes.

Add the lamb, potatoes, carrots, tomato paste, lamb stock thyme, flour to the pot and mix well.

Add the boiling water.

Bring to a boil and then simmer for 10 mins, till the potatoes are half cooked.

Check the seasoning adjust as necessary.

Transfer the pot to the pre-heated oven and cook for an hour and a half.

Remove from oven and garnish with chopped coriander.

Serve hot with bread to mop up the gravy and enjoy!

Note: if the stew looks like it’s very reduced when you take it out of the oven, add boiling water and bring to a boil on the hob.