Classic Lamb Stew Recipe

Serve up a real feast for the family this weekend with this tender lamb stew. Inspired by a traditional Welsh cawl, this recipe is packed root vegetables to make it a hearty and satisfying meal. This stew is cooked the day before serving to allow the flavours to deepen and develop overnight.
Serves 6 - 2 ½ hrs, plus overnight chilling - 467 calories / serving - Freezable



Ingredients
1.7kg whole lamb shoulder, skin and excess fat trimmed
1 onion, halved
6 peppercorns
1 bay leaf
a few thyme sprigs
a few parsley stalks, plus extra to serve
250g swede, peeled and cut into 2cm chunks
200g parsnips, peeled and cut into 1cm slices
200g carrots, peeled and cut into 1cm slices
320g floury potatoes, such as Desiree or Maris Piper, peeled and cut into chunks
3 leeks, trimmed and cut into 1cm slices

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Put the lamb into large, deep pan and cover with 2.5ltr cold water. Bring slowly to the boil, skimming away the scum that rises to the surface.

Add the onion and peppercorns. Gather the bay leaf, thyme sprigs and parsley stalks together and tie with string. Add to the pan with 2 tsp salt. Cover and simmer for 1½ hrs, turning the lamb every 30 mins.
Remove from the heat and lift out the lamb. Pull and cut the meat away from the bone into bite-sized chunks (discarding any fatty bits) and return to the pan, discarding the bone. Return to the heat and bring to a simmer.
Add the swede, carrots and parsnips to the pan, cover and simmer 30 mins. Add the potatoes and cook, uncovered, for 15 mins. Add the leeks and simmer for a further 10 mins.
Taste to check the seasoning. Leave to cool then chill in the fridge overnight for the flavours to develop.
When ready to serve, simmer the stew for around 15 mins until piping hot. Ladle into bowls and garnish with parsley.

Tip: If you're inspired by the idea of a Welsh cawl, try serving this stew with buttered bread and crumbly Caerphilly cheese.
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