Slow cooked lamb stew

Serves: 6 | Cooking time: 2 hours | Difficulty: Super easy 

 

 

It's cold outside. Why not make a stew. There's nothing quite like the warming aromas of this slow cooking, sticky and dark lamb stew filling your kitchen on a cold day. It's rich, filling and packed with flavour thanks to a sprinkle of our organic, Moroccan inspired Fez spice blend. It'll be a hit with the whole family so hurry up and make it while it's still winter!

 Moroccan Lamb Stew

 

Ingredients 

    •   Fez spice blend - 2 tablespoons
    •   800g diced lamb for stewing
    •   1 red onion, finely chopped
    •   Olive oil
    •   2 medium sized carrots, chopped into bite sized pieces
    •   4 garlic cloves, peeled and thinly sliced
    •   2 celery sticks, chopped into 1cm pieces
    •   1 large sweet potato, chopped into 2cm chuncks
    •   1 parsnip, chopped
    •   Farro (or pearl barley) - 2 tabelspoons
    •   1/2 litre beef stock
    •   2 bay leaves
    •   10g fresh parsley, roughly chopped (to garnish)
    •   A few sprigs of rosemary, leaves removed and chopped
    •   Sea salt & black pepper

 

Method

    1. Place the lamb in a mixing bowl with 2 tablespoons of Fez and some olive oil. Add the rosemary leaves, mix to coat all over and set aside to marinade (ideally for 30 mins).
    2. In a large sauce pan, heat some olive oil on medium heat and sauté the lamb turning occasionally so it browns on all sides for around 10 mins (do this in batches if needed). Add the onion and garlic, stir well and keep cooking on low heat for another 1-2 mins. 
    3. When the lamb is brown add the carrots, parsnip, celery and sweet potato, mix well and cook on high heat for a couple of minutes stirring occasionally until the vegetable have slightly sofetened and coloured on the outside. Add some olive oil if it's too dry.
    4. Add the stock and barley and season with salt and pepper to taste. Cover the pan, bring to a boil and simmer for 1 hour to 90 mins until the vegetables are cooked and lamb is so tender it falls apart. Check the stew while it's cooking and add a bit of water, gradually, if it seems to thick. It should have the consistency of a thick soup but not be too watery.
    5. Taste before serving and adjust seasoning to your liking. Serve with nice crusty bread slices and a sprinkling of fresh parsley. You can also mix the parsley with 1 crushed garlic clove and juice of 1 lemon and sprinkle on top of the stew just before serving - it'll add an amazing kick and zesty contrast to the stew flavours - and smell divine.

 

 

 

 

 

 

 

 

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