LATELY, I’ve been trying to not only find easy to create recipes that are hearty and full of flavour. I not only have to find recipes for the boys, but also recipes that aren’t going to be so calorie intensive. I wanted something hearty but easy to make, so found this Rustic Lamb Stew recipe online and slightly tweaked it.
This dish is was cooked for 4 hours in a dutch oven, but you can just as easily throw this into a slow cooker in the morning and have it ready for dinner by the time you come home.
AUTUMN COMFORT FOOD: LAMB STEW
- 600g Diced New Zealand Lamb, 1″ cubes
- 1 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2-3 tsp cooking oil
- 1 large red onion, minced
- 1 shallot, thinly sliced
- 1kg Charlotte potatoes, medium diced
- 2 medium carrots, medium diced
- 2 medium garlic cloves
- 1 tsp fresh rosemary
- 1/2 tsp fresh thyme
- 1/2 tsp cinnamon powder
- 2 cups of water
- 1 cup petit pois
- Sprinkle lamb with 3/4 tsp salt and 1/2 black pepper. Mix together and coat evenly with the all-purpose flour. Heat up a heavy-bottomed pot (dutch oven) on medium high and add oil.
- Brown each side of the lamb pieces and remove when completed. Make sure to do so in small batches. When all lamb pieces have been browned, add everything back to the pan.
- Add onions and shallots and cook them until they become translucent while continually stirring. Scrape the bottom of the pan with a wooden spatula to help scrape up any flavours left behind.
- Add roughly chopped garlic, rosemary, thyme into the pot. Add potatoes, carrots, water, cinnamon and 1 tsp salt. Mix well and bring to a simmer.
- Once the mixture has been well incorporated and is simmering, bring the heat down to a simmer. Let the mixture continue to simmer for anywhere from 1.5 – 4 hours. The stew will thicken and be filled with flavour.
- Add petit pois (sweet peas) 20 minutes before serving.
- Remember to scrape the bottom when mixing to make sure you are not leaving any flavours behind. Serve with by itself or with crusty bread.
If using a slow cooker, you can brown the meat and cook down the onions and shallots in the same pot by setting it to high, then set it to low after adding all the other bits and bobs. Do not add the peas until 20 minutes before serving, or you will have extremely mushy peas.
My toddler ended up finishing his plate within 15 minutes, and I absolutely loved this. I’d say that’s a win, indeed. Happy Eats!