Our socks are soaked through, our hair is damp and frankly we’re dreading the long walk home in this miserable weather.
If you’re anything like us, you won’t be the only miserable family member trudging home through the rain so we think a large pot of steaming stew is in order. This recipe has a deep flavor, and is best with lamb but can of course be made with good quality beef instead. Your pot of stew will feed four to six hungry souls.
We’ll be rushing home to make our stew this evening
Ingredients
700g of lamb shoulder (ask your butcher to cut it into 1½cm slices)
One large red onion
½ teaspoon of ground cloves
One tablespoon of ginger
Two tablespoons of cinnamon
One teaspoon of chilli flakes
Two teaspoons of honey
One teaspoon of smoked paprika
Five cloves of garlic
Three glasses of good quality of red wine.
Two carrots
Three medium potatoes (cubed)
Three teaspoons of soy sauce
One red pepper
Salt and pepper to taste
Method
Preheat your oven to 160 ° C.
Prepare a large saucepan or Dutch oven if you own one. Place on a medium heat and add one tablespoon of olive oil onto its surface.
Softly brown the lamb before adding your chopped onions and garlic until softened.
Next add your dry spices, including the cloves, ginger, cinnamon, paprika and chilli flakes.
Next, pour your honey into the saucepan, followed by the soy sauce.
Pour three medium glasses of red wine into the pan, and add water if the ingredients are not covered by the liquid. Do not fill the saucepan to the top.
Add the carrots and potatoes to the pan.
Place the saucepan into the oven for about 1 ½ to 2 hours, checking every 30 minutes. Add water if you feel the mixture is sticking to the bottom and liquid in the pan is becoming scarce.
If you are using a saucepan instead of a Dutch oven, be careful not to burn your hands while taking it out of the oven.
Serve with crusty bread for the perfect rainy day dinner.
