Lamb and Coffee (Espresso) Stew
A delicious slow cooked stew with a secret ingredients - coffee! It really adds a depth fo flavour to the stew with onions, garlic, carrots, stock, chilli flakes, dried mixed herbs and a can of black-eyed beans and freshly chopped herbs.
1 hour 30 minutes
- 450g lean boneless lamb shoulder or neck fillet cut into 2.5cm/1inch cubes
- 2 tablespoons rapeseed oil
- 1 medium onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 large carrot, peeled and roughly chopped
- Pinch dried chilli flakes
- 1 tablespoon dried mixed herbs
- 25g plain flour
- 450ml good, hot lamb stock
- Dash Worcestershire sauce
- 100ml strong instant or expresso coffee, made to suit your taste)
- 1 x 400g can black eye beans or chick peas, drained
- 2 teaspoons freshly chopped thyme or flat-leaf parsley
Heat the oil in a large on stick frying pan, season the lamb and brown in batches for 5-6 minutes. Remove and transfer to a large flameproof casserole dish with a lid.
Add the onions, garlic and carrot. Cook for 3-4 minutes. Spoon into the casserole dish and add the chilli flakes, mixed herbs and flour. Stir gently.Add the onions, garlic and carrot. Cook for 3-4 minutes. Spoon into the casserole dish and add the chilli flakes, mixed herbs and flour. Stir gently.
Add the stock, Worcestershire sauce and coffee. Bring to the boil, reduce the heat, cover and cook for 1½hours until the meat is tender.
5 minutes before the end of the cooking time add the beans or peas.
Garnish with the herbs and serve with seasonal vegetables.