Lamb stew
In this week’s rather excellent Our Man Inside our man Documentally mentioned hit last meal would include Iraqi Lamb and Eggplant Stew which sounded like a great use for some lamb neck steaks that were in our meatbox this month. Sadly, after looking though the kitchen cupboards I didn’t have half the ingrediants, so I improvised.
I didn’t have any pomegranate so I replaced it with raspberry syrup (from the Polish section of the supermarket)
You will need
- Lamb on the bone (roughly a kilo)
- Half a red onion (fine sliced)
- A heaped desert spoon of garam masala
- A whole red chilli
- A largeful of cherry tomatoes
- A tin of chickpeas
- A handful of apricots
- 2 teaspoons of sweet fruit juice (see note above)
Do
- Brown the lamb in a couple of teaspoons of oil in a heavy based cassarole dish
- Add the onion and keep it moving until it’s nicely softened and taking on a little colour
- Add the garam masala, give is a good stir round for a minute or two
- Add a good stuck of boiling water and stir to loosen it all up
- Add the rest of the ingrediants an bring it all to the boil
- Turn the heat right down so it’s only just moving, pop the lid on
- Allow to cook for about an hour or so.
- Remove the meat from bone and poke any marrow that’s liberatable free
- Remove to the lid and heat until the desired consistency
- Serve with pita and a huge blob of hummus
Result
Rich, sweet, enough heat to be exciting without been too bitey. Limited photos because I wasn’t planning on blogging about it.
