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

  1. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cabbage, season and continue to cook for a further 5-10 minutes.