Fri, 16 November 2018
Ingredients (Serves 6 – 8)
Stew
2lb diced lamb
4 chopped carrots
2 chopped onions
4 cloves garlic
150g Mushrooms
1 Tin of chopped tomatoes
2 tbsp Tomato Puree
2 tbsp Mint sauce
1 small jar of Thai green curry
1 Beef stock Cube
250mls Red Wine
Water to cover
Salt & Pepper
Savoury Rice
80g cooked rice per person
2 small shallots diced
Frozen Peas
Frozen Sweetcorn
80g diced Pineapple
Salt & Pepper
Method
In a large casserole dish add in your onions, garlic, mushrooms & carrots. If you have the time, sweat that off for 2 minutes. Add in your lamb with the Thai green paste, tomato puree, Tinned tomatoes, mint sauce, red wine, stock cube and top up with water until everything covered by about an inch of liquid. Season generously with flaked rock sea salt and freshly ground pepper. Cover with a lid, place on a tray and into a preheated oven at 160ºC for 2 & ½ to 3 hours. Remove lid and back into the oven for 20 minutes to reduce the liquid and concentrate the flavour even more
Rice
For the rice, sweat of the shallots, peas, sweetcorn and pineapple in butter and olive oil. Add in your pre cooked rice and season with salt and pepper. Stir in well and make sure to bring it to a very high temperature
Serve into bowls and if you want to add a fancy touch, serve to the table with bowls of crème fraiche, dried apricots, toasted almonds and warm Naan bread
