Quite frankly, if you’re going to make stew, you might as well make loads of it!
This is a recipe passed onto me from my mother and is a variation of the recipe passed on from her mother, and we love it.
This recipe feeds a family of five twice over – we usually serve it with rice or ‘worm rice’, which I really must share the recipe for as I’ve talked about it twice now! We also have it with Greek yoghurt, and you can use whichever type you like, we like the Sainsbury’s Greek yoghurt because it’s a little thinner than the Fage Total Greek yoghurt you can buy and lasts longer. You definitely need crusty bread or a baguette to dip into the sauce, preferably buttered if you’re not worried about calories.
- Best done with Lamb neck fillet (but that’s jolly expensive) so I just buy three packs of cubed lamb
- 1 onion, or a mug of chopped frozen onions
- 2 garlic cloves finely sliced
- 2 Knorr Lamb stock cubes
- Salt, pepper and a sprinkling of paprika
- 1 lemon
- About a third of a bag of frozen peas – you can use fresh if you have the time and patience to pod them
- New potatoes – I usually buy two bags of Sainsbury’s Vivaldi Salad Potatoes – that said, some of them can be really small, so by the time you peel them, they can be even smaller, so last week, I bought them loose, and then had to wash the dirt off before I could then peel them, so it took a little longer – yawn.
- 2 tins of chopped peeled tomatoes, we like Napolina
- About 6 medium sized carrots, chopped
- Sunflower oil or olive oil – depends on your preference
- In a large saucepan, add oil to the pan and heat it up
- Add in your cubed lamb, and brown it off – keep stirring it around
- There will be excess juice from the lamb, I drain it into a mug as I’m browning the meat and save it to add back into the stew later, waste not, want not
- Remove the browned lamb from the saucepan and place in a bowl for later
- Add the onions and garlic into the wok, and fry together for a few minutes until the onions go soft, and then add in your peas and fry together for a further five minutes
- Then add in your two tins of peeled tomatoes and fry again for a further five minutes
- Then add in your peeled new potatoes, your chopped carrots and browned lamb
- Then add in your excess juice
- Salt, pepper and paprika to taste
- Add in your two lamb stock cubes
- Finally, squeeze a whole lemon into the pot and stir
- Fill the large saucepan with hot/warm water to cover the ingredients
- Bring to the boil and simmer for around 30 minutes or until the carrots are soft
Serve with whatever you fancy: