There’s nothing quite like the taste of lamb. And it is finally spring, so why not! I had bought some sweet potato for roasting a few nights back and had one left over. There were some mushrooms and a set of different coloured sweet peppers (capsicum).
With no further ado let’s cook:
400g lamb steaks cubed (you can trim them of fat if you prefer – I don’t prefer)
1 medium sized orange sweet potato cubed
3 or more chestnut mushrooms cut into small cubes
10 cherry tomatoes halved
½ a red capsicum sliced thickly
½cup of Passata
1 lamb cube dissolved in ¼litre boiling water
A very good pinch of salt and dried thyme. Sometime ago when in the throes of wandering through kitchen stores, I found a salt, pepper and thyme mixture which I never use much of but it is a flavoursome addition to stews etc.
A decent sprinkle of powdered red pepper or chilli
Garlic and ginger in the quantities you like
Cornflour and water to thicken the juices
I decided to put this on rice and make a pea puree to go with it. I already have a Kenwood blitzer but last week in Aldi I came across a wee blitzer and bought it very spur of the moment. So that is what I will use to puree the peas.
250g frozen peas cooked for 2 minutes or so
1 tbsp chopped mint – when I had the raised vege beds made I had to make a home for some of the herbs – here they are. The rest are in the front garden.
1½ tbsp grated Parmesan cheese
Salt and a little balsamic vinegar if so inclined
How to do it:
Heat 1½tbsp olive oil and brown the lamb cubes. Tip into a lidded casserole and then fry the cubed sweet potato in another 1tbsp olive oil until just starting to soften – about 5 minutes, stirring constantly.
Tip the potato into the casserole and add the passata and salt/thyme mixture. Stir well.
Now fry the mushrooms, garlic and ginger in a little oil, add the lamb stock and tip into the casserole.
Add the capsicum and halved tomatoes to the casserole.
Taste. It may need some more pepper. I ground some black pepper into it at this stage.
Put the lid on and let the whole mixture stew on a small heat for about ¾ hour.
In the meantime make the pea puree.
Boil the peas and drain them. Blitz them with the other ingredients and return to a saucepan to reheat when you are ready to serve.
I served with steamed white rice. The wee blitzer was perfect!