- 600g New Zealand Lamb, diced
- 30g butter
- 3 large shallots or 1 large onion
- 3 garlic cloves, peeled and sliced
- 3 carrots, peeled and sliced
- 400g field mushrooms, sliced
- 1 litre lamb stock
- 3 tbsp soy sauce
- 2 bayleaves
- 2 tablespoons fresh herbs e.g. rosemary, thyme and sage (or ¾ tablespoon of dried)
- 400g can of chickpeas beans, drained and rinsed
- 800g peeled celeriac, diced
- 50g butter
- 1 tbsp extra virgin olive oi
- l2 spring onions, sliced
- 100g pumpkin seeds
- 1 tbsp olive oil
- 60g (drained weight) pitted olives, sliced
- 1 large lemon, zested and juiced
- a handful parsley, coarsely shredded
- Heat the butter in a large saucepan and sauté the shallots and garlic until lightly browned
- Add the carrots and cook 3 minutes, then remove to a bowl.
- Add the lamb to the saucepan and brown the meat.
- Add the mushrooms, stock, soy sauce and herbs.
- Return the shallot mixture.
- Bring to the boil then simmer for 1 ½ hours, stirring occasionally.
- Stir in the chickpeas and olives and cook another 30 minutes.
- Stir in the lemon zest and juice and parsley, then season.
- For the mash, steam or boil the celeriac until you can insert a knife through it and drain in a colander. Put the pan back on the heat with the butter, olive oil and spring onions and sauté until sizzling. Return the celeriac and mash it, then season
- For the pumpkin seeds, sauté over medium heat in the olive oil until they smell a little toasty.
tagged in Recipe