Lamb Stew

Apologies for the absence of recipes over the past two weeks, I’ve been super busy.

I went to France for work for a few days, which also gave me the opportunity to bring back Biloute (my cat) with me in our Cheshire house.

When I travelled back to the UK a few weeks ago, Biloute has been stopped at the Customs, as there were some problems with his passport. Lots of tears that day! But he spent the following three weeks at my parents were my mum treated him like a KING!

So anyway, Biloute is now a « British » Citizen and he seems to enjoy it, well except when I leave the house to go to work. He doesn’t like that part of the day! So the morning and evening cuddles in bed are back, the begging for tuna or milk when I open the fridge is in full swing and that’s probably why I love that little dude!

We went out for a meal with some friends on Friday night, it was brilliant to see the gang again! I didn’t see some of them for a year so it was a night of catching up, good food, a few bottles of wine and Armagnac… There is still a few friends that I haven’t seen since I’ve been back to the UK but fingers crossed it will be soon!

If you are in Cheshire, check out this pub: The Yew Tree Inn in Bunbury. Great food, lovely place and they also are in the Good food guide 2013: Always a good sign!

So the following recipe is what I made yesterday for Sunday lunch, a lamb stew, my way! Get ready:

   

Ingredients

·      1 kg of lamb, diced

·      2 leeks, finely chopped

·      3 tbsp of olive oil

·      2 tbsp of flour

·      35cl of stock (cold)

·      15cl of white wine

·      5 carrots

·      120gr button mushrooms

·      Butter

·      Double cream

·      Salt and Pepper

Method

Heat a casserole (one like Le Creuset always does a good job) with the olive oil. Cook the diced lamb on each side. Add the leeks and cook for a few minutes until they are slightly golden. Dust the lamb with the flour. Stir.

Pour the stock and white wine in the casserole, season to taste and put the lid on. Cook on slow heat for about 40min. Don’t forget to stir every once in a while.

While it’s cooking, peel the carrots and cut them in sticks of the same size.

After 40 minutes, add the carrots and mushrooms (whole), stir and leave it to cook for another 40 minutes.

When it’s ready to be served, add a knob of butter and a splash of double cream, stir and springle some parsley before serving with white rice.

Note: You can actually leave this dish cooking for hours on slow heat, it will be tastier and you don’t really have to worry about cooking times!

Ta-Dah!