Saturday, 29 January 2011
Simple Lamb Stew with Braised Red Cabbage
This is a delicious and incredibly simple stew, perfect for a cold Winter's night. It is accompanied by beautifully braised red cabbage and onion - which is a million miles away from the steamed or boiled cabbage so many of us associate with our youth...
Ingredients (Serves Two)
3/4lb diced leg of lamb
1/4 red cabbage
2 small white onions
1 small carrot
4 tbsp frozen peas
2 pints fresh chicken stock
1 tbsp sunflower oil
Salt and pepper
The lamb should be quickly browned and sealed in a dry pot before the chicken stock is added. The carrot should be sliced in to discs, one of the onions peeled and quartered and both of these added to the stew. The stock should be brought to a simmer for about an hour, until the lamb is beautifully tender.
Any remaining hard core should be cut out of the quarter red cabbage and it should be sliced across the way. The second onion should be peeled, halved and sliced. When the stew is almost ready, the sunflower oil should be added to a large pot and brought up to a medium heat. The cabbage and onion should be added, seasoned and stirred frequently over a medium heat for ten minutes until slightly softened.
The peas should be added to a pot of boiling water for three minutes. The stew should be divided equally between two plates with a slotted spoon before the cabbage and peas are arranged alongside.