Lamb Riblet, Carrot & Celery Stew With Mashed Potato

24 Mar

I love the richness and comfort of a slow cooked sauce; the way the deep red bubbles simmer away as the ingredients release their flavours to become one. Now that the autumn change is in the air, I have automatically felt like a hearty dish in celebration of a new season.

I’ve been enjoying a diet high in vegetables lately but a stew truly tastes better with meat and lots of bones that add depth of flavour. The lamb riblets are perfect because they have just enough meat on the bones.

500g lamb riblets

4 large carrots

4 sticks of celery

1 large brown onion, diced

4 cloves of garlic, diced

5 bay leaves

Salt

Olive oil

2 cans of tomatoes

2 heaped tablespoons of tomato paste

1/2 a bunch of flat leaf parsley, roughly chopped

Water

Fry the lamb riblets in some olive oil until the fat melts and becomes golden, add the onion and garlic and saute on a low heat until the onions soften but don’t go brown. Peel the carrots and chop into 4 chunks across the width. Chop the thick parts of the celery stick into 4 pieces across the width and dice the thin pieces finely. Add the carrots and celery to the pot and saute for a few minutes.

Add the tomatoes, tomato paste, bay leaves, parsley and enough water to loosen the sauce and cover the lamb and vegetables with liquid. Stir well, put the lid on the pot and simmer for around 2 hours. Stir occasionally and add salt to taste before serving.

Mashed potato

2 large potatoes

2 cloves of garlic

10 black peppercorns

Milk

Butter

Salt

Peel and chop the potatoes into 2cm cubes. Put the potatoes, whole garlic cloves, peppercorns and a generous amount of salt in a pot with enough cold water to cover the potatoes. Bring to the boil and turn the heat down to a simmer. Test the potatoes with a fork and drain when tender, keeping the peppercorns and garlic cloves.

Press the potato, garlic and peppercorns through a ricer, back into the pot and return to a low heat. Add a 5cm piece of butter to the potato and stir until it melts. Pour in milk gradually until you reach the consistency you want. Add salt to taste.


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