Gordon Ramsay Lamb Stew (Print Version)
# Ingredients:
01 -
1 kg lamb shoulder, cut into chunks.
02 -
Salt and black pepper.
03 -
2 tablespoons olive oil.
04 -
2 onions, chopped.
05 -
2 cloves garlic, minced.
06 -
2 carrots, peeled and chopped.
07 -
2 celery stalks, chopped.
08 -
300g small potatoes, halved.
09 -
2 tablespoons tomato paste.
10 -
750ml beef or lamb stock.
11 -
Fresh rosemary and thyme sprigs.
12 -
2 bay leaves.
13 -
150g peas.
# Instructions:
01 -
Season lamb with salt and pepper. Brown in batches in olive oil over medium-high heat. Remove and set aside.
02 -
In same pot, cook onions, garlic, carrots, and celery until softened, about 5 minutes.
03 -
Return lamb to pot. Add tomato paste, potatoes, stock, and herbs. Simmer covered for 1.5 hours until lamb is tender.
04 -
Add peas and cook 10 more minutes. Season to taste.
# Notes:
01 -
Brown meat in batches for best results.
02 -
Can be made ahead.