Name: Slow-cooked lamb and chunky vegetable stew
Prep time: 15 min
Cook time: 225 min
Total time: 240 min
Yield: 1
Ingredients: 36.40 gm olive oil; 8 (200g each) lamb forequarter chops, trimmed; 2 large brown onions, halved, cut into thin wedges; 2 large carrots, peeled, halved lengthways, sliced; 720g swede; 850g butternut pumpkin, peeled, chopped; 42.90 gm gluten-free cornflour; 2 beef style stock cubes, crumbled; 48.80 gm gluten-free worcestershire sauce; 6 sprigs fresh thyme; 2 dried bay leaves; 250.00 ml frozen peas

Slow-cooked lamb and chunky vegetable stew

0 Likes

Prep Time:
15 minutes

Cook Time:
225 minutes

Total Time:
240 minutes

Budget-friendly slow-cooked lamb stew using forequarter chops.

Ingredients:

36.40 gm olive oil
8 (200g each) lamb forequarter chops, trimmed
2 large brown onions, halved, cut into thin wedges
2 large carrots, peeled, halved lengthways, sliced
720g swede
850g butternut pumpkin, peeled, chopped
42.90 gm gluten-free cornflour
2 beef style stock cubes, crumbled
48.80 gm gluten-free worcestershire sauce
6 sprigs fresh thyme
2 dried bay leaves
250.00 ml frozen peas

Instructions:

Preheat the oven to 160°C (140°C fan-forced). In a large, deep frying pan over medium-high heat, heat oil. Sear the chops in batches for 2 to 3 minutes on each side until browned. Transfer the chops to a roasting pan.
Sauté onion in a pan until softened. Add carrot, swede, and pumpkin. Stir and cook for 4 to 5 minutes. Mix in cornflour, stock cubes, worcestershire sauce, thyme, bay leaves, and 3 cups of cold water. Bring to a boil. Pour the mixture over the chops and cover tightly with foil.
Bake until chops are tender for about 3 hours. Remove from oven and increase temperature to 200°C/180°C fan-forced. Mash pumpkin using a fork (refer to note) and stir in peas. Season with salt and pepper, then bake uncovered for 20 minutes until slightly thickened. Discard bay leaves and serve, allowing the mashed pumpkin to naturally thicken the gravy.

We use cookies

Similar Recipes

Pulled lamb and warm lentil salad

Greek-style lamb and olives

Slow-cooked lamb with leek, fennel and pumpkin

Slow-cooked Moroccan lamb pie

Slow-cooker Moroccan lamb and barley stew recipe