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Hearty Lamb Stew

Name: Hearty Lamb Stew
Cook time: 360 min
Total time: 360 min
Cuisine: International
Ingredients: olive oil; 700 grams potatoes. peeled and cut into 2.5 cm dice; 2 red onions. peeled and roughly diced; 2 carrots. peeled and roughly diced; 2 celery stalks. chopped; 2 sprigs fresh rosemary; 2 level teaspoons ground cumin; 1 heaped tablespoon smoked paprika; zest and juice of 1 orange; 800 grams lamb. stewing steak or pork. cubed; 1 410 gram tin good quality chickpeas; 2 400 gram tins good quality plum tomatoes. chopped; sea salt and freshly ground pepper; 1 tub plain yoghurt; handful fresh coriander. roughly chopped

Over a year ago 2,129 views

Cook: 360 mins

Main Course

Ingredients

olive oil
700 grams potatoes. peeled and cut into 2.5 cm dice
2 red onions. peeled and roughly diced
2 carrots. peeled and roughly diced
2 celery stalks. chopped
2 sprigs fresh rosemary
2 level teaspoons ground cumin
1 heaped tablespoon smoked paprika
zest and juice of 1 orange
800 grams lamb. stewing steak or pork. cubed
1 410 gram tin good quality chickpeas
2 400 gram tins good quality plum tomatoes. chopped
sea salt and freshly ground pepper
1 tub plain yoghurt
handful fresh coriander. roughly chopped

Accompaniment

Description

This hearty stew can be made with lamb, beef or pork and is delicious served on rice or with fresh crusty bread.

Method

1
Preheat your oven depending on how long you want your stew to cook. If you want it ready in 3 hours, preheat it to 180°C/350°F, but if you want to cook it for 6 hours then preheat the oven to 140°C/275°F.
Put a large oven proof casserole pan on high heat and add a couple of lugs of olive oil.Then add the potatoes, onions, carrots, celery, rosemary, cumin, paprika and orange zest and juice, and stir together. Cook for 1 minute, then mix around again before adding the meat, chickpeas and tomatoes. Season lightly with salt and pepper and pour over enough water to cover everything. Bring to the boil and put into the oven. When done, serve the stew in bowls on its own or over rice. Garnish with a dollop of yoghurt and a sprinkle of coriander leaves.