Lamb + Chickpea Stew on Celeriac Mash
Servings 4
Ingredients
- 600 g New Zealand Lamb diced
- 30 g butter
- 3 large shallots or 1 large onion
- 3 garlic cloves peeled and sliced
- 3 carrots peeled and sliced
- 400 g 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)
- 400 g can of chickpeas beans drained and rinsed
- 800 g peeled celeriac diced
- 50 g butter
- 1 tbsp extra virgin olive oil
- 2 spring onions sliced
- 100 g pumpkin seeds
- 1 tbsp olive oil
- 60 g drained weight pitted olives, sliced
- 1 large lemon zested and juiced
- a handful parsley coarsely shredded
Instructions
- 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