Italian Lamb Stew

All of the recipes that I post on the Dragonfly's Early Learning site have been trialed and tested. This recipe is no exception and I can really recommend it. Great as an evening meal and even better as lunches or for another meal. It is nice to be able to find a recipe that you can make ahead of time and just heat to serve so this can be prepared over the weekend to use during the week

This recipe is perfect for that and I love to make well ahead of time for 2 reasons

.Time allows the flavours to develop so it actually improves over time

.Time allows any fat to rise to the surface and solidify. This can then be scooped off the top before reheating and serving

This is a really delicious and flavourful stew, particularly if you follow the instructions as the method has been developed to maximize the flavours.

Italian Lamb Stew

Ingredients

olive oil

4 anchovies

2 onions diced

4 cloves garlic

1kg lamb shoulder

salt and pepper

1 large carrot cleaned and diced

2 stalks celery diced finely

1 small red chili, seeds removed and diced small

1 glass white wine

2 tablesp white wine vinegar

4 potatoes scrubbed, cut into pieces and salted

2 x punnets cherry tomatoes (400gms)

250 mls stock

200gms green frozen peas

chop celery leaves to garnish

Method

1. Heat olive oil in a pan

2. Add anchovies and cook for a few minutes till melted in oil

3. Place lamb in a bowl and add salt and pepper

4. Toss till coated

5. Add to pan and sear till lamb is sealed and brown all over

6. Add diced onions and diced garlic and cook till translucent

7. Scrub and dice carrot

8. Add to pan

9. Dice celery and chilli

10. Add to pan

11. Add 1 glass of wine

12. Stir and allow wine and juices to evaporate

13. Add 2 tablesp white wine vinegar

14. Cover with a old or alfoil

15. Cook for 20 mins

16. Taste for flavour

17. Potato dice salt and pepper

18. Add tomatoes

19. add 250mls stock

20. Turn heat down

21. Cover

22. Cook 40 to 50mins

23. Add peas

24. Cook for 10 mins

25. Celery leaves chopped

26. Note: I am not an anchovy fan so made it without. It was still really delicious!!