Lamb Stew

Lamb stew is actually quite easy to prepare but it can take a long time , so it is perfect to be served on weekends for the family. I prefer the shoulder chop because it is easy to find and buy in the market or supermarket, the price is reasonable and also because shoulder meat is very suitable for cooking stew. Generally tough cuts of meats are usually suitable for making stews.

The basis of the stew is sauteed onions, celery and carrots also known as Mire Poix. The meat is also pre -fried to enhance the flavor of the lamb before being braised.

To thicken the stew a mixture of butter and flour called ‘roux’ ( pronouced 'roo') is used. This will also enhance the flavor of the cooked stew.

Ingredients

2 kg of lamb (shoulder chop)
3 yellow onion (finely cut)
8 cloves garlic (chopped)
3 carrots (1/2 coarsely cut and 1/2 finely cut)
5 celery stalks (celery)
5 tomatoes (cut into 4)
4 potato (cut into 4)
4 bay leaves
1 tablespoons dried rosemary herbs
3 tablespoon of Lea & Perrins Sauce
5 tablespoons of sweet soy sauce Enaq
4 teaspoons of salt
2 teaspoon of black pepper powder
3 beef stock cubes
Some fresh parsley
3 liters of water

Thickener

50g butter

50g of wheat flour

Method

  1. Heat a little oil to fry the mutton. Make sure the hot pan is smoking hot.
  2. Brown the outside of the meat only. Frying the meat first will enhance the flavor of the lamb.
  3. Cook both sides. When they are browned, remove from pan and repeat for all pieces of mutton.
  4. Heat a little olive oil in a saucepan. If you do not have olive oil, regular cooking oil will do.
  5. Add the yellow onions and sauté until wilted. Add a little salt to speed up the cooking of the onions. Salt will draw water out of the onion.
  6. Then add the celery. This is followed by the carrots, which is cut into small pieces.
  7. Add the chopped garlic. 8. When all the sautéed ingredients have soften and started to brown, Add the mutton. And mix.
  8. Add 3 liters of water. Stews needs a lot of water because mutton needs to be simmered for a long time to be tender. Turn up the heat.
  9. When it starts boiling, put in 3 beef stock cubes. If you do not want to use beef stock cubes, you can replace them with 2 tablespoons of salt.
  10. Add 4 bay leaves. Don’t forget to remove the bay leaves before the stew is served.
  11. 1 tablespoons dried rosemary herbs. This herb pairs very well with lamb.
  12. 3 tablespoon of lea sauce & Perrins Sauce, 5 tablespoons of sweet soy sauce, 4 teaspoons of salt, 2 tablespoons of black pepper powder.
  13. Cover and simmer for 1 1/2 jam.
  14. If the water is running low, add a little more water in 250ml or 1 cups.
  15. Add the potatoes, carrots and tomatoes.
  16. Simmer for 30 minutes more so that the potatoes and carrots are tender.
  17. Meanwhile, we prepare a thickener for stew. Melt 50g of butter.
  18. Add 50g of wheat flour and cook until pale yellow and thick.
  19. Add the roux , little by little into the stew and stir until dissolved.
  20. Stew will become thicker. Add more roux up until you are happy with the consistency.
  21. Add a little fresh parsley leaves.
  22. Add salt to taste.
  23. If you want a darker stew, you can add it 1 tablespoons of sweet soy sauce
  24. Add 1 teaspoon freshly ground black pepper.
  25. Simmer 5 minutes more and the lamb stew is ready to be served. Garnish with a little fresh parsley. This dish can be matched with bread or even mashed potatoes.
For more detailed steps, please refer to the video above

Leave a Reply

Your email address will not be published. Required fields are marked *