Ready for slow cooking and warming food!
I always mess with my food! By that I mean I take a traditional recipe and add a few surprises. Lamb can take it or be surprising bland if not given a little fairy dust, I feel.
With this recipe I have added some Indian/Arabic spices but it's subtle, not curried by any means! Try it and let me know what you think!
You will need
1 kg stewing lamb (don't leave too much fat on)
5 shallots peeled and chopped fine
2 carrots chopped fine
1 tablespoon of flour or gf flour such as rice flour
salt and pepper
a few sprigs of thyme
a few sprigs of rosemary
a few mint leaves
2 cloves of garlic minced
1/2 tablespoon of butter
dash of olive oil
Half a teaspoon each of ground cumin, cardamon, ginger and cinnamon
lamb or beef stock
4 large potatoes or 8 small peeled and sliced
melted butter for the top
Season your meat and cover with the flour.
Brown your meat in butter and olive oil with the garlic and onions.
Add carrots and herbs and spices.
Add the stock.
Leave on a low to medium heat for 1.5 hours.
Then transfer to an oven dish top with the sliced potatoes, glaze with melted butter.
Pop in the oven till browned and bubbling.