Tuesday, 25 April 2017
Stovetop & Slow Cooker Lamb Daube
500g cubed lamb
1 large onion, peeled and diced
4 large clove of garlic, peeled and thinly sliced
1 stick of celery, diced
1 large carrot (or a sweet potato), cut into lamb sized pieces
1 tbsp olive oil
Tin of chopped tomatoes
500ml white wine
500ml recently boiled water
1 small orange, quartered
1 lamb or chicken stock cube
2 bay leaves
2 thyme sprigs
Fry the onion, celery, and carrot if using, in the olive oil until it starts to brown. Add the lamb and fry until it looks sealed on all sides. Add the rest of the ingredients, bring to the boil, then simmer for for about half an hour or the carrot/sweet potato is soft. Season to taste, and remove the orange quarters before serving with mashed or boiled potatoes. Hugh Fearnley Whittingstall, whose recipe in 'Meat' I based my lamb version on, suggests stirring pre-cooked macaroni through the hot sauce instead.
After bringing to boil, this could all be plonked in a slow cooker and left to cook on High for 6 hours.
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