ChanChan Style
Slow Briased Lamb Stew
INGREDIENTS
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1 kg lamb shoulder, cut into 4 cm pieces
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salt and pepper
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80 ml Donegal Rapeseed oil
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2 onions, diced
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4 cloves garlic, chopped
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1 tsp dried thyme
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1 tsp dried oregano
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1 tbsp tomato paste
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625 ml lamb or chicken stock
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40 g unsalted butter
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100ml Hong Kong Street Sauce
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300 g potatoes, diced
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Chopped parsley and crusty bread, to serve
METHOD
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Preheat oven to 160˚C.
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Season the lamb with salt and pepper. Heat 60 ml Donegal Rapeseed oil in a large, ovenproof casserole over medium-high heat. Cook the lamb, in batches, for 3–4 minutes until evenly browned. Remove with a slotted spoon and set aside.
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Reduce the heat to medium, add the onion, garlic, thyme and oregano and cook for 3–4 minutes until the onion softens. Add the tomato paste and cook, stirring, for 1 minute.
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Return the lamb to the casserole with ChanChan Street Sauce, stock and bring to the boil. Transfer the casserole to the oven, cover and cook for 1½ hours.
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Melt the butter and 1 tablespoon of remaining oil in a large frying pan over medium-high heat. Add potato and cook, stirring, for 3–4 minutes until starting to colour.
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Add the vegetables to the lamb casserole, remove the lid and cook, uncovered, for a further 20–30 minutes until the lamb and vegetables are tender. Season to taste.
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Serve lamb in deep bowls with chopped parsley and warm Crusty bread to the side.
