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Dark, sticky stew
A winter warmer with sausages, lamb & ale
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Ingredients
- 800 g diced stewing lamb
- a few sprigs of fresh rosemary
- 2 heaped tablespoons flour
- olive oil
- 1 red onion
- 8 field mushrooms
- 1 handful of baby carrots
- 1 parsnip
- 1 dessertspoon Marmite
- 2 heaped tablespoons pearl barley
- 285 ml rich ale, such as Guinness, Caffrey's, John Smith's
- 565 ml organic lamb or beef stock
- 18 higher-welfare chipolata sausages
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Jamie's Kitchen
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Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Season the lamb with sea salt and black pepper, then place in a bowl. Pick, finely chop and add the rosemary leaves, along with the flour, then toss to coat.
- Heat a couple of tablespoons of olive oil in a casserole pan over a high heat, add the lamb and fry until browned – work in batches to get a nice bit of colour, then remove to a plate.
- Meanwhile, peel and roughly chop the onion. Tear the mushrooms in half, scrub the carrots, and peel and coarsely grate the parsnip.
- When the lamb is browned, turn the heat down to medium, add the onion, mushrooms and carrots and fry for 5 minutes, or until softened and slightly coloured.
- Add the lamb back to the pan along with the parsnip, Marmite, pearl barley, ale and stock. Bring to the boil, then simmer for 20 minutes while you divide and skewer 3 chipolatas between 6 skewers (or use woody rosemary sprigs).
- Just before the stew goes in the oven, add the chipolatas to the pan, then cover with a lid or make a cartouche (wet it and tuck this over the pan). Cook for 1 hour, or until the lamb is tender and falls apart.
- Delicious served as is (almost like a thick soup) with some crusty bread. To really get the flavours going, the Italians have something called gremolata: finely chop some flat-leaf parsley, a clove of garlic and the zest from 1 or 2 lemons (or try oranges, which are also fantastic). Mix this up, sprinkle over the top of your stew and stir in – it will really give it an amazing kick.
Tips
You can play around with different root veg, or even use different cuts of meat – beef works really well in this stew. Just be aware that you may have to adjust the cooking time – it's ready when the meat is tender and falls apart.
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