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Lamb stew gordon ramsay recipe

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Lamb stew gordon ramsay recipe

This is an excellent recipe for any fundamental stew. You are likely to like it since it is so easy and gives consistently great results. It's scrumptious like a simple stew offered with mash and vegetables, or you might will continue to give a topping into it - browse the associated recipes.

Ingredients

  • • 2 sticks of celery
  • • 2 medium onions
  • • 2 carrots
  • • 3 sprigs of fresh rosemary oil
  • • essential olive oil
  • • 500g diced stewing lamb, roughly 2cm cubes
  • • 1 heaped tablespoon plain flour
  • • 500ml lamb stock or vegetable stock, preferably organic or dark wine*
  • • 1 x 400g tin of chopped tomato plants
  • • ocean salt and freshly ground pepper

To organize your stew

• If while using oven to prepare your stew, preheat it to 180C/350F/gas 4
• Trim the ends off your celery and roughly chop the sticks

• Peel and roughly chop the onions
• Peel the carrots, slice lengthways and roughly chop
• Pick and roughly chop the rosemary oil leaves, discard the stalks

To prepare your stew

• Place a casserole pan on the medium heat
• Invest the vegetables and rosemary oil leaves in to the pan with 2 lugs of essential olive oil and fry for ten minutes
• Incorperate your meat and flour

To prepare your stew

• Pour within the stock or dark wine and tinned tomato plants
• Provide a great stir, then season having a teaspoon of ocean salt (less if using table salt) along with a couple of grinds of pepper
• Provide the boil, place the lid on and only simmer gradually in your hob or prepare within an oven for 21/2 hrs

To prepare your stew

• Take away the lid for that final 30 minutes of simmering or cooking and give a a little water whether it looks a little dry
• When done, your meat ought to be tender and scrumptious
• Make sure to taste it before serving to find out if it requires a little more pepper and salt

To prepare your stew

If you are cooking in your own home then you might like to use dark wine rather of stock - this gives your stew a significantly more potent colour, much like within the pictures

Recipe Jamie Oliver
All recipe photgraphy David Loftus and Matt Russell

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