This lamb stew was actually cooked 2 weeks ago, due to the recipe left in Singapore, I have no choice but only putting it up now. Not everyone can take the lamb due to the distinctive smell. I do takes lamb, my the only concern is just the heatiness. I cooked this lamb in a French way, simple reason, it's fast. Normal stew may take you 2-3 hours for a lamb stew, but the french way just used up an hour for the stewing process. It should be cooked together with french beans, turnips and small potatoes so called seasonal vegetables in France. Sorry, in Singapore, I only grabbed what I like at Cold Storage. French beans, turnips wasn't there, small potatoes came in a big bag, my the only option is to omit everything, leave the carrots and onions. This lamb stew doesn't taste strong gamey smell, I don't guarantee yours will be the same as mine. :) What I can assure you is the tenderness of the lamb and the moment you open the oven door, you will start slavering. Why need to spend so much for a lamb stew at the fine dining restaurant when you can cook it yourself while enjoying a glass of red wine at home. This is the real magic of cooking!
Recipe for Lamb Stew ( 2 person):
Boneless lamb shoulder or lamb legs 500gm ( cut into 1 1/2 inch cubes)
One big onion (cut into small cubes)
Small carrots 60gm (cut into small cubes)
One tomato (cut into small cubes)
2 clove of garlics
Tomato paste 3 Tbsp
Flour 20gm
Water 500ml
Butter 30gm
A stalk of rosemary
A stalk of thyme
2 bay leaves
Salt and pepper to taste
Extra small carrots 40gm
Trim the excess fat from the lamb. Sprinkle the lamb cubes with pepper and salt and brown it on the pan. Drain well.
Remove the oil from the pan and put in the 30gm butter. Saute the carrots and onion until fragrant. Continue to stir with flour. Put the lamb back into the pan followed by the chopped tomatoes and tomato paste. Pour the water to be slightly cover the lamb and bring to boil, skim off any scums that arise on the top. Season with salt and pepper. Herbs and garlic can be go in by now.
Transfer the lamb into oven safe casserole. Keep it in the oven with lid on at 180-200 degrees for about an hour. Remove the lamb aside and sieve the gravy. Cook the gravy and the lamb for another 10 min.
While the lamb is in the oven, boil the extra small carrots in the salted water, simmer until tender. Drain well and put them in the casserole together with the lamb for the last 10 minutes.
*Potatoes, turnips, green peas can be some other good choice to go with this lamb recipe.
Bon Appétit!
