Diced Shoulder of Lamb
Diced Shoulder of English Lamb, perfect for the WICKEDLY SPICY HALLOWEEN LAMB & PUMPKIN STEW (25% discount off this ingredient).
Great quality meat with delicious flavour available in 500g, 1kg or 1.4kg packs.
500g = 1.1lbs
1kg = 2.2lbs
1.4kg = 3lb 1oz
WICKEDLY SPICY HALLOWEEN LAMB & PUMPKIN STEW
Perfect for a halloween party when you need something to warm you up before or after taking the kids out trick or treating! This hearty stew is best cooked a day before & reheated giving the flavours a chance to mingle togrther! Serve with a hot jacket potato & some cool sour cream to cut the richness of the meltingly-tender lamb.
3tbsps olive oil
1.4kg large diced shoulder of lamb
1 large onion, finely chopped
2 garlic cloves, thinly sliced
1tsp ground cumin
1tsp ground coriander
1tsp ground cinnamon
400g can Italian chopped tomatoes
300ml fresh Lamb Stock
Pinch saffron threads
Salt & pepper to taste
3tbsp ground Almonds
500g diced pumpkin
4 tomatoes, skinned and quartered
4tbsps of rose harissa paste (purchase from deli section)
2tbsps fresh coriander, chopped
1 Preheat the oven to 160°C for fan assisted or 180oC if not, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.
3. Add the canned tomatoes and stock. Stir in the saffron, salt and ground almonds. Heat to simmering point, cover and cook in the oven for 1 hour.
4. Add the pumpkin, tomatoes and harissa with a little extra water if necessary and cook in the oven for a further 45 minutes.
5. Season to taste adding extra harissa if desired, then stir in the coriander.