Welsh lamb stew
From: Market Kitchen
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- Prep time:
- 25 mins
- Cook time:
- 45 mins
- Serves:
Bryn Williams serves this tender lamb and vegetable stew with crusty bread to satisfy the heartiest appetite
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Ingredients
- 2kg Lamb shoulder, diced
- Olive oil
- 2 litres lamb stock
- 4 Bay leaves
- 1 sprig Rosemary
- 2 medium Potatoes, coarsely diced
- 2 Leeks, coarsely diced
- 2 Swede, coarsely diced
- 4 leaves Savoy Cabbage
- 2 Carrots, coarsely diced
- fresh crusty bread, to serve
Method
1. Season the diced lamb with salt and pepper and put into a large heavy-based pan with a little olive oil. Cook over a medium heat for a few minutes until golden brown.2. Cover with the lamb stock, bring to the boil and skim off any fat and scum that rises to the surface. Add the bay leaves and rosemary and simmer for 20 minutes.
3. Add the potatoes to the meat and cook for a further 5 minutes. Add the remaining vegetables and cook for a further 15 minutes until tender.
4. When the vegetables and potatoes are cooked the stock should be thickened to a stew.
5. To serve: sprinkle with chopped parsley and serve with fresh crusty bread.
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Latest Comment
This recipe was delicious and easy to make. Also fine to modify according to what veggies you have. I absolutely loved this dish