Pork & gammon
Lamb and Brussels sprout stew
This stew is very good for a cool autumn evening. Replace the sprouts with Savoy cabbage or kale if that's what you have to hand. If you have time, make this a few hours or even a day in advance and then re-heat it – it really brings together the flavours. Eat on its own, or with a loaf of crusty white bread.
Ingredients
- 2 tbsp olive oil
- 1kg lamb, diced
- 1 large onion, chopped
- 4 carrots, roughly chopped
- 2 garlic cloves, finely chopped (optional)
- 1.2 litres stock
- few sprigs fresh thyme or rosemary, or 1-2 tsp dried
- 200g pearl barley
- 4 potatoes, peeled and roughly chopped
- 200g Brussels sprouts, halved, cores intact
- bunch fresh parsley, chopped
- salt and pepper
Method
-
Step 1
In a large pan, heat 1 tablespoon of oil and fry the lamb until browned (do this in batches if needs be, depending on your pan size).
-
Step 2
Remove the lamb from the pan, add another tablespoon of oil and add the onion, carrots and garlic. Cook gently until softened.
-
Step 3
Add the browned lamb, stock, thyme and pearl barley to the pan. Heat to boiling point, reduce the heat and simmer for 1 hour. Skim any fat off the top every now and again. Add the potatoes and cook for 15 minutes.
-
Step 4
Add the Brussels sprouts and simmer for 5 minutes or so until tender. Season, and serve with fresh parsley.
