So deliciously delicious, you’ll be guaranteed to be licking your fingers at the end.
The good news is you can sub in any vegetables you fancy, I know for a fact that mushrooms would give the stew an immensely creamy gravy texture. I put carrots, tomatoes, frozen bean and corn, spring onion and coriander. The secret to any stew is oats, oats leave you with a thick and creamy gravy.
Stew can be served with mashed potatoes, steamed veggies, baguette or simply rice.
- 600g lamb pieces (with or without bone)
- 1 onion sliced
- 2 teaspoon garlic
- 1 teaspoon ginger
- 1 chicken stock cube
- 1 litre hot water
- 3 carrots chopped roundly
- 1 tomato chopped
- spring onion
- frozen bean
- frozen corn
- salt and pepper
- Brown the onions in oil, add garlic ginger, cook for about 2 minutes. Add the lamb pieces, allow it to brown. In the meantime mix the chicken stock into the hot water and then slowly pour it into the lamb.
- Once the lamb is cooked add the carrots, tomato, beans and corn. Pierce a piece of carrot with a knife, if it goes through add the salt, pepper and a handful of oats, give the stew about 4 minutes to boil then check to see if the gravy has thickened, if not add another handful of oats.