Printable Area
Spring Lamb Stew
Recipe courtesy Rachel Khoo
- Total Time:
- 2 hr 25 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 2 hr 10 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 1 tablespoon olive oil
- 36 ounces/1 kilogram lamb neck, cut into pieces
- 2 garlic cloves, crushed to a paste
- 1 onion, finely chopped
- 4 carrots, cut into chunks
- 2 sprigs of thyme
- 1 bay leaf
- 3 1/2 ounces/100 grams green beans
- 3 1/2 ounces/100 grams fresh or frozen peas
- Salt and freshly ground black pepper
Directions
Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onions. Add the carrots, thyme, bay leaf and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook until the meat is tender, 1 1/2 to 2 hours.
About 5 minutes before serving, add the beans and peas to the lamb. Cook until the vegetables are tender.
Season with salt and freshly ground black pepper, and serve straightaway.