- 600g/11b 50z boneless lamb fillet. cut into small chunks
- 25g/1 oz seasoned plain flour
- 3 tbsp olive oil
- 3 garlic cloves, crushed 150ml ¼ pint dry white wine
- 3 small red peppers or 2 large ones, halved, seeded and cut into 5cm pieces
- 150ml/1/4 pint passata
- 225ml/8fl oz stock (lamb, chicken or vegetable)
- 3 bay leaves
- 100g/40z ready-to-eat dried prunes or apricots
Lamb & Red Pepper Stew
Probably the best lamb in a pot dish I have ever had, I have made it many times and people just love it and always want more. In the recipe it does not tell you that you can use Lamb neck fillets which is what I use and it is cheaper, but you must then allow the extra cooking time, the main thing is to keep an eye on it while it is cooking in case it dries a little, then just add a small amount of water. You do not need a lot of this as it really is very rich, also if you use prunes you get a deep dark rich dish were if you use apricots it is sweeter and slightly lighter so you cook to suit your mood.
- Put the cubes of lamb into a plastic bag with the seasoned flour and shake vigorously until the lamb is evenly coated.
- Heat the oil in a large saucepan or flameproof casserole dish. Add half the lamb and fry, turning now and then, until evenly browned all over.
- Lift onto a plate and repeat with the remaining lamb.
- Return the first batch of meat to the pan the garlic and cook for 1 minute.
- Add any flour left in the bag and cook for another minute.
- Pour the wine the pan and, scraping the residue, cook over a high heat until it has reduced by about one third.
- Stir in the red peppers, passata, stock, bay leaves and a little seasoning.
- Transfer all of the ingredients into an oven proof dish.
- Put a damp sheet of greaseproof paper over the lamb dish and then place the lid on top this forms a cartouche and stops it evaporating too quickly.
- The oven should be about 180 degrees and cook for about 50 mins till lamb is very tender, if your pieces are larger turn oven down and cook for 1hour 15mins.
- Put the prunes or Apricots in about half way during cooking they should be cut down to make smaller pieces as it is awful to get huge chunks of fruit in a stew when it really should be a gentle flavour.
- Serve with plain rice and green veg or baby new potatoes and veg.