Lamb, Parsnip & Tomato Stew

Lamb, Parsnip & Tomato Stew

A month or so ago JR bought what appeared to be a bargain – some frozen lamb chops – unfortunately they were not the bargain they appeared to be. I cooked some of the chops and they had a very unpleasant strong smell and flavour, in fact, I couldn’t eat them. So the remaining ones (and there were quite a few) have sat in the freezer while I tried to figure how to use them.

As a lot of flavour is carried in fat and these chops had a good layer of fat, so I figured, get rid of as much of the fat as possible then hit the remaining meat with plenty of flavour – so that is exactly what I did and the previously inedible chops were transformed to a
delicious fragrant stew.

Lamb, Parsnip & Tomato Stew

After removing and discarding the fat, I then removed the meat from the bones and cut it into large pieces.

Serves 4

1 tsp ground cumin
1 tsp ground coriander
¼-½ tsp chilli powder, or to taste
sea salt
500g diced lamb
olive oil
1 large onion, sliced
2 medium parsnips, diced
2 medium carrots, diced
2 garlic cloves, finely chopped
400g can diced tomatoes
chopped fresh parsley

1              Place cumin, coriander, chilli powder and a grind of salt in a bowl and mix to combine. Add lamb and toss to coat with spice
mixture.

2              Heat a large saucepan over a medium-high heat, add a splash of oil, then add lamb and cook for 3-4 minutes then turn and cook for 3-4 minutes longer. Remove lamb from pan and set aside.

3              Add onion, parsnips, carrots and garlic to pan, reduce heat, cover and cook, stirring occasionally, for 10 minutes or until
vegetables start to soften. Add tomatoes, bring to simmering and simmer for 10-15 minutes or until liquid reduces and starts to
thicken.

4              Add lamb, cover and simmer, stirring occasionally, for 45-60 minutes or until lamb is tender. Serve scattered with parsley.

So tell me, how would you treat meat that at first appears to be
unusable?

Where did the ingredients for this dish come from:
Lamb: I have not named the supplier because usually the meat I get from this supplier is very good and I do not think it is fair to name and shame on one experience. I will say, however (and as I have
reminded JR), that sometimes you need to look carefully at what
appears to be a bargain, as they say if it appears to be too good to be true, it just might be! Onion, parsnips, carrots, garlic: Krismaw
Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n
Peppers
– Hastings; Parsley: The Chef’s Garden @ Epicurean
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
salt, cumin, coriander.

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.

Hap py cooking and eating.

Recipe by Rachel Blackmore

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Braised Lamb with Celery & Celeriac

 

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