Easy Lamb Stew
1.2 kg lamb cut into 2cm cubes
1½ large brown onions chopped
2 cloves garlic crushed
2 medium carrots chopped finely
1 stick of celery diced
2½ tbs lamb & rosemary instant gravy
2 tsp mild paprika
2 cups beef stock + 1 cup reserved
2 large potatoes chopped
2 tbs fresh thyme chopped
1½ cups frozen peas
“THERE'S A FEW CHEATS IN THIS RECIPE, WHICH IS EXACTLY WHAT YOU NEED FOR WEEKNIGHT MEALS. TASTES GREAT THOUGH”
Lightly toss the lamb in plain flour.
Heat some oil in a large non stick pan or pot. Cook lamb until browned all over. Remove from pan to colander and cover.
Heat some more oil in the same pan and cook onion and garlic until onion is soft. Return lamb to the pan with carrots and celery.
Boil two cups of the stock in a saucepan, add the gravy mixture and stir through until smooth, and then pour into the pot with the vegetables and lamb. Bring to the boil and then simmer for an hour covered. Reserve the other cup of stock to regulate the consistency of the stew if needed later on.
Blanch the potatoes in the microwave for 2-3 minutes, then add to the stew. Add thyme and paprika, and simmer for a further 30 minutes, or until potato and lamb is tender.
Stir in the peas for the last 5 minutes of cooking and serve.
Serves six without a problem.
As advertised. Sure you have to chop the veggies - but thats about it.
FOR EASE, BUY A BONELESS LAMB SHOULDER ROAST FROM THE SUPERMARKET RATHER THAN CUT THE MEAT OFF THE BONE. THIS IS A COOK SUNDAY & EAT MONDAY/TUESDAY NIGHT THING. JUST HEAT IT UP AND THROW IT INTO A BOWL WHEN YOU NEED IT.
REGULATE THE LIQUID LEVEL DURING THE COOK BY REMOVING THE LID, OR BY ADDING SOME OF THE RESERVED STOCK.