Six Nations Stew
Easy
Six Nations Stew – as the name suggests, this is a great dish for serving to a bunch of people watching a match on television. It’s easy to prepare – maybe even do it the day before – and is not too spicy or rich so will suit kids too. It’s actually a hybrid of two of my older recipes, but cuts down on the spices and uses lamb instead of oxtail. This will also taste great the next day, but great to do in bulk and then freeze for best-ever ready meals. Simply allow to thaw out overnight in the fridge and then heat up gently in a saucepan until simmering hot and bubbling for at least 5–10 minutes. You may have to add some water to get it going as the freezer always dries it up. It is lovely to serve with sweet potato purée. Get this recipe and more great recipes from Domini Kemp’s cookbook – Dinner
PREP IN
10 MIN
COOK IN
120 MIN
SERVE
12
Six Nations Stew
Easy
PREP IN
10 MIN
COOK IN
120 MIN
SERVE
12
Introduction
Six Nations Stew – as the name suggests, this is a great dish for serving to a bunch of people watching a match on television. It’s easy to prepare – maybe even do it the day before – and is not too spicy or rich so will suit kids too. It’s actually a hybrid of two of my older recipes, but
READ MORE
Ingredients
- 3 kg diced lamb
- Olive oil
- Salt and pepper
- 6 red onions, finely sliced
- 3 tsp Chinese five-spice powder
- 3-inch piece ginger, peeled and grated
- 1 head garlic, peeled and sliced
- 2–3 tbsp harissa (optional)
- 1.5 litres stock
- 1600 g tinned tomatoes
- 4 bay leaves
- 400 g stoned prunes
- 50 ml soy sauce
- 50 ml maple syrup
Method
- 1. In a large frying pan, cook the lamb in batches in olive oil, season well and set aside.
- 2. In another large heavy-based saucepan (or even use two) sweat the onions in some olive oil until soft. Add the five-spice powder, ginger, garlic and harissa to the onions and mix well. Cook out for another few minutes.
- 3. When the lamb is all done, add to the saucepan, mix well and deglaze the frying pan with some of the stock and pour it into the saucepan. Add the tinned tomatoes and bay leaves along with the rest of the stock. Mix well and bring up to the boil, then simmer for about 1.5 hours.
- 4. Keep the lid on at first but remove it after about an hour so it can reduce and thicken up. Stir occasionally and then add the prunes, soy sauce and maple syrup. Cook for another 20 minutes and then cool slightly and taste. Adjust the seasoning as necessary.
