Monday, 17 March 2008

Stewed Lamb & Mushrooms

Here's a simple treatment for stewed lamb that provides a lot of rich gravy, which makes it perfect with mashed potatoes.

3 to 4 servings
1 hour 30 minutes - 20 minutes prep time

Stewed Lamb and Mushrooms450 grams (1 pound) boneless stewing lamb
OR 900 grams (2 pounds) if bone-in
2 tablespoons olive oil
2 cups beef or lamb stock
2 to 3 tablespoons tomato paste
2 tablespoons flour
1/2 to 3/4 teaspoon rosemary, ground
1/2 to 3/4 teaspoon fennel seeds, ground
1/2 teaspoon black peppercorns, ground
2 or 3 small bay leaves
1 teaspoon Worcestershire sauce

450 grams (1 pound) button mushrooms
2 tablespoons olive oil

Remove excess fat from the lamb. In a large heavy skillet, brown the lamb in the oil, turning it brown all the sides. Put the browned lamb into a stew pot.

Mix the broth, tomato paste, flour, and seasonings, and add them to the lamb. Bring to a boil then simmer gently for about an hour, until the lamb is tender.

Meanwhile, clean the mushrooms and halve or quarter them if they are large. Cook them in the same skillet (no need to clean it) in the remaining oil, until they are nicely browned. Add them to the lamb for the last half of the cooking time.

Serve over mashed potatoes, barley pilaf or rice.


Peter M said...

Ferdzy, lamb shoulder would be great with this too...bones = flavour!

Kevin said...

Slowly braised lamb stews are really good. Your lamb stew looks nice and tasty.