New Zealand Lamb Stew
Ingredients

600g New Zealand Lamb, diced
30g butter
3 large shallots or 1 large onion, peeled and sliced
3 garlic cloves, peeled and sliced
3 carrots, peeled and sliced
400g field mushrooms, sliced (peel them if large)
1 litre lamb stock
3 tbsp soy sauce
2 bayleaves
2 tablespoons fresh, hard herbs – I used rosemary, thyme and sage (or 3/4 tablespoon of dried herbs)
400g can of chickpeas beans, drained and rinsed
60g (drained weight) pitted olives, sliced 1 large lemon, zested and juiced
A handful parsley, coarsely shredded

For the celeriac mash:
800g peeled celeriac, diced
50g butter
1 tbsp extra virgin olive oil
2 spring onions, sliced
100g pumpkin seeds
1 tbsp olive oil

Method

Heat the butter in a large saucepan and sauté the shallots and garlic until lightly browned. Add the carrots and cook for 3 minutes, then remove to a bowl.

Add the lamb to the saucepan and brown the meat. Add the mushrooms, stock, soy sauce and herbs. Return the shallot mixture to the saucepan. Bring to the boil then simmer for 1 ½ hours, stirring occasionally.

Stir in the chickpeas and olives and cook another 30 minutes.

Stir in the lemon zest and juice and parsley, then season.

For the mash, steam or boil the celeriac until you can insert a knife through it and drain in a colander. Put the pan back on the heat with the butter, olive oil and spring onions and sauté until sizzling. Add the cooked celeriac, mash it well with a masher, then season to taste.

For the pumpkin seeds, sauté over medium heat in the olive oil until they smell a little toasty.

Recipe courtesy of Chef Peter Gordon.

For more information about New Zealand lamb visit loveourlamb.co.uk

Share Button