Another main stay of my winter dishes is canned tomatoes – in soups, stews, casseroles and bakes, with vegetables, beans, meat, chicken and fish, or as a sauce base for pasta and any number of
other dishes, I find them invaluable. Here, they help form the sauce for this vegetable-packed lamb stew.
Lamb & Kale Stew
A chopped onion could be used instead of the leek, if you prefer.
If you need to bulk the stew out, simply add some additional potatoes, carrots and kale. You might also need some extra stock.
500g diced lamb
sea salt and freshly ground black pepper
1 medium leek, chopped
500 potatoes, scrubbed and cut into chunks
2 small carrots, sliced
2 cloves garlic, minced
1 tsp ground cumin
1 bunch kale, stems removed and leaves chopped
400g can diced tomatoes
2 cups chicken stock
1 Heat a splash of oil in a saucepan over a medium-high heat. Season lamb with a good grind of salt. Add lamb to saucepan and cook, tossing, for 5-7 minutes or until browned. Remove and set aside.
2 Reduce heat to low, add leek, cover and cook, stirring
occasionally, for 8-10 minutes until soft and translucent. Return lamb to pan, add potatoes, carrots, garlic and cumin and toss to
3 Add kale, tomatoes and stock, mix to combine, cover, bring to simmering and simmer, stirring occasionally, for 45 minutes or until vegetables are cooked and lamb is tender. Season with a good grind of salt and black pepper.
Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, garlic, carrot, potatoes: Krismaw Gardens – Hastings; Leeks, kale: The Chef’s Garden @
Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: cumin, canned tomatoes, salt, black pepper
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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