Lamb Stew with Mint
500 grams lamb stewing steak, diced into bite-sized chunks
1 large onion, diced
1 bottle beer (about 330 mL)
500 mL water
1 small handful fresh mint, chopped
1 tablespoon dried, mixed herbs (or choose your own various herbs, fresh or dry)
2 large potatoes
2 large carrots
Salt and pepper to taste
1/4 cup cornflour/cornstarch
Take a large, heavy-bottomed pot or a casserole dish (the type that sits on top of the stove, not an oven dish). Heat some oil in it and then add the onion and meat. Cook, stirring, until the meat has browned on all sides. Then pour in the beer and the water and add the mint and herbs. Simmer for about an hour and a half.
While the stew is simmering, dice the potato and carrots into small cubes. After the stew has simmered for an hour and a half add the potatoes and let it cook for another half hour or so.
Take the cornflour and place it in a small bowl. Scoop out a bit of the water from the stew and add it to the flour, then stir it quickly until it is a smooth paste. Scoop out some more water, add it to the paste and stir it quickly again until you have a smooth mixture. Do this one more time, but this time scoop out about a cup of the water and stir it into the flour mixture. You do this because if you add the flour paste directly to the stew you will get lumps goo. After you have stirred the cup of liquid into the flour mixture until it is smooth, pour it slowly into the hot stew, stirring while you do so. Keep the stew simmering about 10 minutes longer, then check the taste again and maybe season with salt and pepper.
500 grams lamb stewing steak, diced into bite-sized chunks
1 large onion, diced
1 bottle beer (about 330 mL)
500 mL water
1 small handful fresh mint, chopped
1 tablespoon dried, mixed herbs (or choose your own various herbs, fresh or dry)
2 large potatoes
2 large carrots
Salt and pepper to taste
1/4 cup cornflour/cornstarch
Take a large, heavy-bottomed pot or a casserole dish (the type that sits on top of the stove, not an oven dish). Heat some oil in it and then add the onion and meat. Cook, stirring, until the meat has browned on all sides. Then pour in the beer and the water and add the mint and herbs. Simmer for about an hour and a half.
While the stew is simmering, dice the potato and carrots into small cubes. After the stew has simmered for an hour and a half add the potatoes and let it cook for another half hour or so.
Take the cornflour and place it in a small bowl. Scoop out a bit of the water from the stew and add it to the flour, then stir it quickly until it is a smooth paste. Scoop out some more water, add it to the paste and stir it quickly again until you have a smooth mixture. Do this one more time, but this time scoop out about a cup of the water and stir it into the flour mixture. You do this because if you add the flour paste directly to the stew you will get lumps goo. After you have stirred the cup of liquid into the flour mixture until it is smooth, pour it slowly into the hot stew, stirring while you do so. Keep the stew simmering about 10 minutes longer, then check the taste again and maybe season with salt and pepper.
We raised lamb for years, but I just never cooked much of it. It was hard for me after working with the lambs on a daily basis...what a farmer I was LOL.
ReplyDeleteThis sounds like a tasty dish that I know my husband and son would love!
I would like to invite you to share you recipe in my 'Made From Scratch' Monday recipe hop. It is a weekly event open from 7pm each Sunday until midnight Wed. Hope to see you there ☺
I've just discovered how delicious lamb is... especially in a stew. Please share this on my foodie friday linky today.
ReplyDeleteLovely dish. Thanks for linking this in to Food on Friday. Have a fabulous week.
ReplyDeletePS Next week's theme for Food on Friday is soup.