A good autumnal stew and way to use up seasonal marrows, slow cooked with lamb shoulder, leg or neck fillet and warming spices.
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
2.5cm piece fresh root ginger, peeled and grated
1 tablespoon tomato purée
2 teaspoons Tabasco or chilli sauce, optional
25g plain flour, sieved
1.4L good, hot lamb or vegetable stock
900g marrow or squash, peeled, deseeded and cut into 2.5cm/1inch cubes
2 large tomatoes, chopped
1 x 400g can chick peas, drained
225g green cabbage, rinsed and finely shredded
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 chick peas. 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.