Lamb Stew for 2
YUM! Lamb Stew! Is there anything better? No, not really, especially not when it is beautiful Nevada Park Lamb!
We had a big roast on Sunday and have been eating the leftovers for lunch but last night I decided I wanted my fridge back. I promised the recipe and here it is, please keep in mind all veggies are interchangeable and all quantities are good guesses.
* 2 Cups chopped leftover roast lamb
* 2 Cups of chopped cauliflower
* 4 Chopped mushrooms
* 1 Chopped Onion
* 4 Cloves of Garlic
* 1/2 teaspoon of mixed herbs
* 2 Cups of beef stock
* 2 Cups leftover roast pumpkin
* Swirl of Tomato Sauce
* Swirl of BBQ Sauce
* Teaspoon of vegemite
Get a big heavy pot on the stove, add your meat, onions, garlic and herbs, stir until browning then add your stock and herbs. Let it bubble away for a bit then add your cauliflower, when the cauliflower starts to soften add your pumpkin. Leave it to bubble away and thicken. Add your sauces and mushrooms and ignore for a good 10 minutes, ok stir it occassionally. That's about it! Yum, warming, morish! I served it will heapings of mashed potato and I'm very excited to eat the leftovers on toast today!
