Gordon Ramsay Lamb Stew (Print Version)
# Ingredients:
01 -
2 chopped onions.
02 -
A kilogram of lamb shoulder, cut into pieces.
03 -
Salt and pepper to taste.
04 -
2 celery stalks, diced.
05 -
3 tablespoons olive oil.
06 -
A couple of garlic cloves, finely chopped.
07 -
2 medium carrots, peeled and diced.
08 -
300 grams baby potatoes, split in half.
09 -
A few sprigs each of fresh thyme and rosemary.
10 -
2 bay leaves for extra flavor.
11 -
750 ml of lamb or beef stock.
12 -
2 spoons of tomato puree.
13 -
150 grams of peas.
# Instructions:
01 -
Sprinkle salt and pepper over the lamb chunks. Sear them in some olive oil on medium to high heat. Do this in portions, then take the pieces out and keep aside.
02 -
Use the same pot to cook the diced onions, garlic, celery, and carrots. Stir for about 5 minutes until they soften up.
03 -
Put the lamb back in the pot. Stir in stock, tomato paste, potatoes, and herbs. Cover it up and let it simmer gently for an hour and a half until the meat softens.
04 -
Toss in the peas and cook for another 10 minutes. Adjust seasoning if needed, then serve.
# Notes:
01 -
Best results come from browning meat in small portions.
02 -
You can make this ahead of time and reheat.