Posted on August 29th, 2012
Lamb goes very well with South African Cabernet Sauvignon, and since it’s “Cabernet day” tomorrow I thought this recipe would be apt. I’d recommend a Nederburg Cabernet Sauvignon, or else Fleur du Cap is also a very good match.
OK… so I know it’s not spring in Ireland, but this is a light and tasty alternative to our traditional Irish stew. And it genuinely the quickest, most hassle free stew recipe I have ever come across. Ingredients-wise as well, it’s a one-stop shop if you’re in a rush. The honey is a really nice touch and makes all the difference, so don’t be nervous about this unusual addition.
Ingredients – for four people
- 2 tbs of olive oil
- 12 pearl onions or shallots, peeled
- 500g diced lamb
- 200g baby carrots, trimmed and halved lengthways
- 1/2 tbp plain flour
- 300g baby new potatoes, halved
- 100g frozen peas
- 1 heaped teaspoon clear honey
- 400 ml chicken, lamb or vegetable stock
- 400g can chopped tomatoes
- Big handful of chopped fresh mint
- Salt and pepper
How to make this – 15 mins prep time, one hour cooking time.
Put a large casserole dish or huge saucepan on a medium heated hob. (Make sure you have a lid for this dish). If you’re using a casserole dish pre-heat the oven to 150 degrees (130 for a fan oven).
When the pan is hot pour in the olive oil, and once heated add the onions and stir.
Let the onions brown and then remove with a slotted spoon and start browning the lamb. Once the lamb is browned add in the flour as a thickener and stir in.
Add back in the onions, the baby potatoes and carrots, the tomatoes and stock and the honey and then season with salt and pepper and stir well.
Pop the lid on and keep on the hob at a low heat or if you’re using a casserole dish pop it in the pre-heated oven for an hour. Add the peas and half the mint after 50 minutes and cook for the remaining ten minutes.
And my recommendation would be with a glass of South African Cabernet Sauvignon.