Lamb Stew Gordon Style (Print Version)

# Ingredients:

01 - Chunks of lamb shoulder, about 1 kg.
02 - Black pepper and salt to taste.
03 - A couple of tablespoons of olive oil.
04 - Chopped garlic, 2 cloves.
05 - Two chopped onions.
06 - Chopped celery, 2 stalks.
07 - 2 carrots, peeled and cut up.
08 - 300g baby potatoes cut in halves.
09 - Tomato paste, 2 large spoonfuls.
10 - 750ml broth, beef or lamb.
11 - Fresh sprigs of thyme and rosemary.
12 - Two bay leaves.
13 - 150g peas.

# Instructions:

01 - Sprinkle lamb with black pepper and salt. Sear it in batches in a hot pot with oil, then put it aside.
02 - Toss onions, garlic, celery, and carrots into the same pot. Let them cook and soften for about 5 minutes.
03 - Put the lamb back in. Stir in tomato paste, potatoes, stock, and herbs. Cover it and let everything cook on low for an hour and a half.
04 - Stir in peas and let it cook for a final 10 minutes. Taste and adjust seasoning.

# Notes:

01 - Sear the lamb in small portions for the best flavor.
02 - This can be prepped earlier and reheated.

Back