• 4servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cloves garlic , finely chopped

  2. 1 lemon , zest only

  3. 4 tbsp olive oil

  4. 1 kg scrag end of neck of lamb , on the bone or chops

  5. 1 Spanish onion , finely chopped

  6. 1 stalk celery , finely chopped

  7. 4 tsp tomato puree

  8. 6 fresh tomatoes , skinned and coarsely chopped, or 1 x 400g can plum tomatoes, chopped

  9. 1 litres chicken stock

  10. 400 g medium potatoes , peeled and quartered

  11. 1 fresh bay leaf

  12. 1 x 3 cm cinnamon sticks

  13. 2 tbsp chopped dill

  14. 300 g runner beans or flat beans , sliced

  15. 4 tbsp chopped parsley

Instructions Jump to Ingredients ↑

  1. Crush the garlic with 2 teaspoons of sea salt to form a paste. Mix in the lemon zest and 2 tablespoons of the olive oil and rub all over the lamb. Put into a non-reactive dish and leave to marinate for at least 1 hour or preferably overnight.

  2. Heat the remaining olive in a heavy-based pan large enough to hold the lamb and potatoes. Once hot, brown the lamb in batches and set aside.

  3. Add the onion and celery to the pan and cook until softened before adding the tomato puree. Cook for another minute, then add the tomatoes and chicken stock. Bring to the boil and season with salt and freshly ground black pepper.

  4. Return the lamb to the pan and add the bay leaf and cinnamon stick. Cover and simmer for 1 hour.

  5. Add the potatoes and simmer for 20 minutes uncovered, before adding the dill, the beans and half the parsley. Simmer for a further 15 minutes, until the beans and potatoes are tender.

  6. To serve, spoon the stew into deep bowls and sprinkle with the remaining parsley. This dish tastes even better the day after.


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