Spiced Lamb Stew
A good autumnal stew and way to use up marrows, slow cooked with lamb shoulder, leg or neck fillet and spices
1 hour 20 minutes
- 6675g/1½lb lean lamb shoulder, leg or neck fillet, cut into 2.5cm/1inch cubes
- 30ml/2tbsp sunflower oil
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled and crushed
- 2.5cm/1inch piece fresh root ginger, peeled and grated
- 15ml/1tbsp tomato purée
- 10ml/2tsp Tabasco or chilli sauce, optional
- 25g/1oz plain flour, sieved
- 1.4L/2½pint good, hot lamb or vegetable stock
- 900g/2lb marrow or squash, peeled, deseeded and cut into 2.5cm/1inch cubes
- 2 large tomatoes, chopped
- 1 x 400g can chick peas, drained
- 225g/8oz green cabbage, rinsed and finely shredded
- Salt and freshly milled black pepper
- Preheat the oven to Gas mark 3, 170°C,325°F.
- Heat the oil in a large ovenproof casserole dish. Add the lamb and cook over a moderate heat for 3-4 minutes until brown, stirring occasionally.
- Add the onion, garlic and ginger. Cook for 2-3 minutes until soft. Add the tomato purée, Tabasco or chilli sauce (if used) and flour. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
- Add the stock, bring to the boil, cover and cook in a preheated oven or on the hob for 45 minutes, stirring occasionally. Add the marrow or squash, tomatoes and chick peas. Cover and return to the oven or hob for a further 30 minutes.
- Add the cabbage, season and continue to cook for a further 5-10 minutes.
- Serve with plenty of hot crusty bread.