Sunday, November 29, 2009

Lamb & Red Wine Stew


This recipe comes from Jamie Oliver's Ministry Of Food.  I'm a big Jamie fan.  I have 6 of his cookbooks, BUT - I do find that when I cook his recipes, and follow them TO THE LETTER - they rarely turn out looking like his.  But that day changed when I won his latest book in a competition.  Ministry Of Food is for those of us who have never cooked or have very limited cooking skills.  All the recipes are very basic but of the 3 or 4 I've cooked so far, they have all turned out perfectly and so full of flavour!  This is the third time I've cooked his Lamb and Red Wine Stew and it is definitely not the last.  It is so full of flavour, rich and comforting.  I prepared it tonight on a wet and windy night with roast potatoes; and between Jared and I, there were no left overs!  And the best thing about this recipe is that all the ingredients are in the cupboard - there's no need to head to the store.


2 sticks of celery
2 medium onions
2 carrots
Warrick Grove Olive Oil
1 heaped tablespoon plain flour
1 x 400g tin chopped tomatoes
sea salt & freshly ground pepper
2 sprigs fresh rosemary
500g diced stewing lamb
500ml red wine

Trim the ends off your celery and roughly chop the sticks.  Peel and roughly chop the onions.  Peel the carrots, slice lengthways and roughly chop.  Put a pot on medium heat.  Put all the vegetables rosemary into  the pot with 2 lugs of oil and fry for ten minutes.  Add the lamb and flour.  Pour in the wine and tinned tomatoes.  Give it a good stir then season with salt and pepper.  Bring to the boil.  Put the lid on and simmer slowly for two and a half hours.  Remove the lid for the final half hour of simmering.  When done, your meat should be tender and delicous.  Remember to remove the rosemary stalks before serving and taste to see if it needs more salt and pepper.  Serve with roast potato or mash potato or your favourite vegetable.

E.

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