Tuesday, June 27, 2006
Lamb and Lentil Stew with Mash
After spending most of Sunday in the kitchen, I took a bit of a timeout last night and just made a big salad for dinner. Originally, I was going to do the same tonight, but then the weather turned and we really wanted something warm and soothing. Bangers and mash came to mind, but after I had peeled and cut the potatoes I remembered the chunks of lamb sitting in the bottom of my fridge waiting to be turned into a tasty Korma. But I was in no mood for a curry. A stew was more like it. So that's what I made. A stew. Something a bit like an Irish stew, but with some added lentils and with the potatoes on the side.For the stew:
3 tbsp lamb fat (alternatively use olive oil)
1 medium onion, chopped
1 garlic clove, finely chopped
2 carrots, diced
150g puy lentils
2 bay leaves
500ml lamb stock (alternatively use beef, onion or chicken stock)
3 tomatoes, diced
the juice of ½ lemon
grated zest of ¼ lemon
a pinch of ground cumin
salt and pepper to taste
For the mashed potatoes:
3 large floury potatoes, peeled and chopped into large chunks
2 to 3 tbsp butter
a few drops of warm milk
salt to taste
For the stew, heat the fat/oil in a large saucepan over medium heat. Add the onion and fry, stirring occasionally, until lightly browned, 8 to 10 minutes. Stir in the garlic, carrot, bay leaves, cumin and grated lemon peel and continue frying for a few moments, then add the stock, tomatoes and lentils. Simmer until the liquid has gone and the lentils are tender, about 15 minutes. Finally, add the lemon juice and season to taste with salt and pepper.
For the mashed potatoes, put the potato chunks in a large saucepan with just enough water to cover. Bring to the boil and add a pinch of salt. Cover and cook until tender, about 20 minutes. Drain thoroughly and mash until smooth. Add the butter and continue mashing until well incorporated. Add a few drops of warm milk if the mixture appears dry. Season to taste with salt.
Christine at 9:57 pm
