Spiced Lamb and Marrow Stew
Our recipe duets have been designed for you to cook with a partner so that you can share the work (and the fun) with a friend. Our times are just a guide, so always make sure you keep your eye on what’s cooking as the speed at which you and your partner work has had to be estimated.
prep time
10 mins
cook time
1 hour 20 minutes
serves
6 people
Ingredients
- 675g lean lamb shoulder, leg or neck fillet, cut into 2.5cm cubes
- 2 tablespoons oil
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled and crushed
- 1 x 2.5cm fresh root ginger, peeled and grated
- 1 tablespoon tomato purée
- 2 teaspoons Tabasco or chilli sauce, optional
- 25g plain flour
- 1.4L good, hot lamb or vegetable stock
- 900g marrow or squash, peeled, deseeded and cut into 2.5cm cubes
- 2 large tomatoes, peeled and grated
- 1 x 400g can chick peas, drained
- 225g green cabbage, rinsed and finely shredded
- Crusty bread, to serve
Method
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- Heat the oil in a large ovenproof casserole dish. Add the lamb and cook over a moderate heat for 3-4 minutes until brown, stirring occasionally.
- Add the onion, garlic and ginger. Cook for 2-3 minutes until soft. Add the tomato purée, Tabasco or chilli sauce (if used) and flour. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
- Add the stock, bring to the boil, cover and cook in a preheated oven or on the hob for 45 minutes, stirring occasionally Add the marrow or squash, tomatoes and chickpeas. Cover and return to the oven or hob for a further 30 minutes.
- Add the cabbage, season and continue to cook for a further 5-10 minutes.
