lamb, tomato + red pepper stew
serves two
1 tbsp olive oil
1 garlic clove, crushed
1 onion, finely sliced
500g of shoulder of lamb, cubed
200g or so of tinned tomatoes
a sprig of rosemary or thyme
3 medium sized floury potatoes, cubed (about 400g when peeled)
1 red pepper, sliced
200ml of chicken stock
a handful of flat-leaf parsley, chopped
salt + black pepper
Heat the oil and garlic in a casserole. Add the onion and cook slowly until softened. Remove the onion and garlic with a slotted spoon and raise the heat. Season the lamb, add to the casserole and brown. Return the onion and garlic, together with the tomatoes and herb. Bring to a simmer, cover and leave for 30 minutes. Add the potatoes, red pepper and stock. Simmer until the potatoes are cooked, probably another 30 minutes or so. Allow to cool and skim off most of the fat. Reheat and serve sprinkled with parsley.
1 tbsp olive oil
1 garlic clove, crushed
1 onion, finely sliced
500g of shoulder of lamb, cubed
200g or so of tinned tomatoes
a sprig of rosemary or thyme
3 medium sized floury potatoes, cubed (about 400g when peeled)
1 red pepper, sliced
200ml of chicken stock
a handful of flat-leaf parsley, chopped
salt + black pepper
Heat the oil and garlic in a casserole. Add the onion and cook slowly until softened. Remove the onion and garlic with a slotted spoon and raise the heat. Season the lamb, add to the casserole and brown. Return the onion and garlic, together with the tomatoes and herb. Bring to a simmer, cover and leave for 30 minutes. Add the potatoes, red pepper and stock. Simmer until the potatoes are cooked, probably another 30 minutes or so. Allow to cool and skim off most of the fat. Reheat and serve sprinkled with parsley.