Tag: lamb stew

Gordon Ramsay’s Mutton Stew

Gordon Ramsay made this stew for his viewers on Season One of the F Word[1]. It looks delicious and he took samples of the stew streets of England. Everyone who sampled the stew was very impressed, and several people even asked if they could have the rest of it!

According to Gordon Ramsay, Mutton is half the cost of lamb, and twice the flavor. It is also tougher, so the key to a great tasting mutton stew is in the cook time. Get this on the stove well before you start getting hungry, and you’ll have what looks to be a delicious and affordable stew ready for supper.

Gordon blazes through this recipe on the show, and doesn’t give exact measurements for anything, so bear with me as I do the best I can to break it down. Keep in mind, this is a stew, don’t finely slice anything. Cut everything into decent sized chunks, and feel free to increase or decrease any of the ingredient’s proportions to fit your taste.

Ingredients:

  • Around 1 1/2 lbs. Mutton (chopped into 1-1.5 inch cubes)
  • 1 Head of Garlic (skin on, cut in half)
  • 1 Large Onion (chopped)
  • 3 Large Carrots (chopped)
  • 5 Stalks of Celery (chopped)
  • Leek (I don’t know how much he used so I’m going to say… to taste)
  • 1 Large Sprig Rosemary (whole)
  • 3-4 Sprigs of Thyme (whole)
  • Flour
  • Salt
  • Small Handful of Peppercorn (lightly crushed)
  • Very Large Spoonful of Tomato Puree (or paste)
  • House Red Wine (he says half a something, but I could make it out even after playing it back five times. It looks like he uses about half a bottle, but it’s probably more like half a cup)
  • Cooking oil
  • Water

Directions:

Heat some cooking oil in a large skillet while you’re preparing your mutton. Lightly season mutton with salt, then coat it with flour, shaking off excess. Add to the hot oil and brown it thoroughly. Gordon lights the pan on fire a few times, but I wasn’t able to see how he went about doing it. Just make sure your mutton has good color. Color changes the meat and adds flavor. Once your meat is browned, place it into a colander to drain, and get to work on your stew base.

Chop all of your vegetables into large chunks. Add the onion to a very large stock pot over medium heat and stir in carrots. Cut a head of garlic in half so it looks like the picture on the right, and add it to the stew. Add celery, leeks, and your beautiful sprigs of fresh herbs. Take a small handful of peppercorns and lightly crush them on the counter with any large object you have. The bottom of a storage container, or a rolling pin will work just fine; add them to the stew. Spoon in your tomato base, and add the wine. Return your mutton to the pan, and stir it into the stew. Pour boiling hot water over the top of the stew until it completely covers all of the ingredients. You want your stew to look like a soup at this point, with a little extra liquid.

Bring everything to a boil, and reduce heat to low. Cover the pan with a tight fitting lid, and stew over low heat for 2 1/2 hours. Now you can watch a movie, go shopping, or whatever you enjoy for 2 1/2 hours. Come back after the stew has finished cooking and enjoy another F Word[2] favorite from Gordon Ramsay.

Feel free to leave your experiences, or any improvements in the comments section below.

»crosslinked«[3]

References

  1. ^ F Word (www.amazon.com)
  2. ^ F Word (www.amazon.com)
  3. ^ »crosslinked« (gordon-ramsay-recipe.com)

Lamb chilli casserole

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Ingredients

  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 stick celery, chopped
  • Grated zest 1 small orange
  • 750ml red wine
  • 1 kg shoulder of lamb, boned and cut into 2cm cubes
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 large carrots, peeled and roughly chopped
  • 2 cloves garlic, crushed
  • 2 tomatoes, skinned and chopped
  • 2 tsp mixed herbs
  • 500ml hot chicken or vegetable stock
  • 2 tsp tomato purée
  • 1 red chilli, deseeded and chopped
  • Salt and freshly ground black pepper
  • 2 tbsp cornflour
  • 800g can potatoes, drained

That’s goodtoknow

You could use fresh potatoes instead of canned potatoes – simply add small new potatoes or cut old potatoes into quarters and add to the casserole about an hour before the end of the cooking time.

Method

  1. Put all the marinade ingredients into a small saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for about 20 minutes until the liquid has reduced by about half. Remove the rosemary and bay leaves from the marinade and discard. Pour the marinade into a large bowl and set aside to cool.
  2. When the marinade has cooled, add the lamb and cover the bowl with cling film. Place in the fridge for about 2 hours.
  3. Preheat the oven to 160⁰C/325⁰C/140⁰Fan/Gas Mark 3.
  4. Heat the oil in a large ovenproof casserole dish or deep sauté pan, over a medium heat.
  5. Remove the lamb from the marinade and add to the hot oil. Reserve the marinade to add to the casserole later.
  6. Fry the lamb for about 5 minutes until evenly browned, then lift out and drain.
  7. Add the onions, carrots and garlic and fry for about 3 minutes.
  8. Add the lamb to the pan and then add the tomatoes, herbs, stock, tomato purée, chilli and reserved marinade. Stir well and season with the salt and freshly ground black pepper.
  9. Bring to the boil then cover and place in the oven for about 3 hours. Check the casserole every now and again and add extra stock if necessary.
  10. About 30 minutes before the end of the cooking time put the cornflour into a small bowl. Add a little cold water and mix to a paste. Take a few tablespoons of the hot gravy from the casserole and add to the paste, stirring well. Pour the mixture into the casserole and stir in very well. This will help to thicken the casserole.
  11. Add the potatoes and return the casserole to the oven for a further 30 minutes.

By Cathy Seward

What do you think of this recipe? Leave us your comments, twist and handy tips.

More Lamb casserole recipes

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