Food, glorious food!
Garlic, Lamb, stew, casserole
Garlic Lamb Stew
The amount of garlic I use in this dish might sound overpowering but I promise you - try it once and you will be adding it to your repertoire! The lemon tenderises the lamb at the last moment allowing the meat to fall apart and lead your guests to believe you have been cooking this dish for many hours!
Ingredients
1 whole head of garlic
500-750g leg or shoulder of lamb de-boned and diced into approx. 1.5" chunks
3 tblsp olive oil
1 x 400g tinned chopped organic tomatoes
1 tblsp organic tomato puree
Salt & freshly ground black pepper
1 lemon
Rice & green veg or side salad & a favourite rustic bread to accompany.
Directions
1. Drop the whole bulb of garlic into a pan of boiling water and allow to simmer for 15-20 minutes. Then remove from the water and allow to cool slightly.
2. Meanwhile, heat the oil in a large heavy based saucepan and brown the lamb.
3. Add the tomatoes and tomato puree to the pan and partially cover the lamb with additional water.
4. Squeeze the garlic bulbs out of their skins and into the pan with the lamb & tomato.
5. Bring to a simmer then cover with a tight fitting lid for at least 45 minutes.
6. Remove the lid for 10 minutes to allow the sauce to thicken.
7. Squeeze the juice of half a lemon into the pan and allow to bubble for another 5-10 minutes.
8. Adjust seasoning to taste.
9. Serve into warmed bowls with steamed rice and your favourite green veg or a nicely dressed side salad with a rustic !
Ingredients
1 whole head of garlic
500-750g leg or shoulder of lamb de-boned and diced into approx. 1.5" chunks
3 tblsp olive oil
1 x 400g tinned chopped organic tomatoes
1 tblsp organic tomato puree
Salt & freshly ground black pepper
1 lemon
Rice & green veg or side salad & a favourite rustic bread to accompany.
Directions
1. Drop the whole bulb of garlic into a pan of boiling water and allow to simmer for 15-20 minutes. Then remove from the water and allow to cool slightly.
2. Meanwhile, heat the oil in a large heavy based saucepan and brown the lamb.
3. Add the tomatoes and tomato puree to the pan and partially cover the lamb with additional water.
4. Squeeze the garlic bulbs out of their skins and into the pan with the lamb & tomato.
5. Bring to a simmer then cover with a tight fitting lid for at least 45 minutes.
6. Remove the lid for 10 minutes to allow the sauce to thicken.
7. Squeeze the juice of half a lemon into the pan and allow to bubble for another 5-10 minutes.
8. Adjust seasoning to taste.
9. Serve into warmed bowls with steamed rice and your favourite green veg or a nicely dressed side salad with a rustic !