Delicious Lamb Stew

Ingredients:
Lamb stew meat – cubed
Floury potatoes (I used baking potatoes) – thickly sliced
Carrots – thickly sliced
Onion – thickly sliced
Fresh thyme
Parsely – fresh if you can afford it after buying the thyme, otherwise dried
Salt
Pepper
Wife – irritated and incredulous
Lamb stock cubes
Flour

Prep time: 18 hours
Cooking time: 7 hours

In a large casserole dish, create layers of lamb, potatoes, carrots, and onion, with a final layer of potatoes on top. On top of each layer added fresh thyme, parsley, salt and pepper. Just before you are about to put it into the oven, wife will ring and insist the stew meat will not cook sufficiently in two hours and will not be fit for the dog to eat and besides, since you did not flour the meat it will not yield a stew gravy. She will tell you to put it in the fridge and she will cook something else when she gets home. She will also suggest the meat will probably go off because it has been out of the freezer for two days. Enjoy chicken fajitas.

The next morning, empty the casserole dish into the slow cooker, but pick out the pieces of lamb and roll them in flour before returning them to the cooker. Add the 450 ml of lamb stock that you were just about to make before you got the phone call the day before explaining that you are an idiot. Set the slow cooker to high out of fear that setting it to low will not kill all the food poisoning from the meat being out of the freezer for too long. After two hours set it to medium, because you are not wearing your reading glasses and for some inexplicable reason the settings on your slow cooker knob go clockwise in the following order: high, low, medium. After another two hours, set it to low.

After six hours, you will discover that simply rolling the meat in flour does not magically create stewy gravy. In a measuring jug, add a small amount of boiling water to a stock cube, then add flour and wisk very fast. Really fast. Then add more flour until it is nice and thick. Continue wisking and slowly add water to 450 ml. Wisk again. Pour into the stew and stir it around so it looks like it was always stewy looking.

After seven hours the lamb will be falling apart and the vegetable will be very soft without being mushy. The gravy will both look and taste stewy. Serves two with plenty of leftovers because without tasting it the kids don’t like lamb stew and insist on bean burritos. Their loss.

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