I typed “lamb stew” into google and came up with a lamb stew (and associated hotpot) recipe on Jamie Oliver’s Home Cooking Skills site – a very nifty place to find simple recipes. Nice to see someone giving good, simple recipe advice! Cuts out all the crap and proves you can make good food, really simply, without the faff.
The website had the stew done on the hob, but I did it in the slow cooker because I am lazy and the slow cooker makes everything taste AMAZING. And this stew was amazing. The meat was so tender it rocked my world.
Another great recipe for prepping the night before a dinner party – the stew can be done overnight, or during the day of. And the potatoes can be parboiled and refrigerated in advance. The hotpot-style potatoes also mae the dish look really pretty for serving at the table.
3 sticks celery, chopped
3 carrots, washed/peeled and chopped
3 medium onions, peeled and chopped
5 psrigs fresh rosemary, leaves removed and stem discarded
700g or so diced stewing lamb
2 tbsp plain flour
500ml or so red wine (or stock if you want it booze free)
600g tinned chopped tomatoes
seasoning to taste
Add the chopped celery, carrots, onion and rosemary to the slow cooker.
Put the flour and some seasoning in a plastic bag – one without holes in it!! Add the lamb, seal/knot the bag closed, and shake to coat the lamb on flour. Brown the lamb in a large, heavy-based pan in a little Fry Light. Add the lamb to the slow cooker.
Add the tomatoes and red wine (or stock if using) to the slow cooker. Leave to cook for 8 hours, until tender.
REMEMBER: when cooking in the slow cooker you don’t need as much liquid when cooking on the hob, because the slow cooker keeps all the moisture within.
How to hotpot
- Take 800g medium potatoes. Peel and boil (whole) for about ten minutes. Leave to cool slightly. Slice into 1cm or so thick slices.
- Put your cooked lamb stew into a large baking dish. Cover with sliced potatoes. Spray with a little Fry Light (or olive oil if not counting calories).
- Add a few thyme or rosemary leaves, or cracked black pepper, for decoration. Cook at 190 degreesC for about 40 minutes.