Spring is in the air, and a perfect meat for the season is lamb! It’s not a meat we eat very often, so it’s a lovely treat when we do. This stew recipe from New Zealand Lamb looks and taste delicious and combines lots of lovely different ingredients and flavours.
Lamb is often eaten around Easter, and I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next.
- 600g New Zealand Lamb, diced
- 30g butter
- 3 large shallots or 1 large onion
- 3 garlic cloves, peeled and sliced
- 3 carrots, peeled and sliced
- 400g field mushrooms, sliced
- 1 litre lamb stock
- 3 tbsp soy sauce
- 2 bayleaves
- 2 tablespoons fresh herbs –e.g. rosemary, thyme and sage (or ¾ tablespoon of dried)
- 400g can of chickpeas beans, drained and rinsed
- 800g peeled celeriac, diced
- 50g butter
- 1 tbsp extra virgin olive oil
- 2 spring onions, sliced
- 100g pumpkin seeds
- 1 tbsp olive oil
- 60g (drained weight) pitted olives, sliced
- 1 large lemon, zested and juiced
- a handful parsley, coarsely shredded
- Heat the butter in a large saucepan and sauté the shallots and garlic until lightly browned
- Add the carrots and cook 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.
- 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. Return the celeriac and mash it, then season
- For the pumpkin seeds, sauté over medium heat in the olive oil until they smell a little toasty