Ingredients

The following ingredients have 6 Servings
  • 2 TB lard
  • 850 g diced lamb
  • 1 large onion (peeled and finely chopped)
  • 4 cloves garlic (peeled and finely chopped)
  • 250 g chestnut mushrooms (quartered)
  • 60 g red wine
  • 2 tins chopped / crushed tomatoes
  • 400 g beef stock
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 200 g courgette (sliced)
  • salt and freshly ground black pepper

Instruction

  • Heat the lard in a large pan and brown the lamb chunks in two or three batches. They should be golden and caramelised on the outside. This was commonly (and incorrectly) referred to as 'sealing meat' - but that is a myth. All we are doing is searing it: taking advantage of the extra flavour delivered when meat is caramelised and browned. This is known as the Maillard Reaction. Doing this over high heat - and in batches - is essential. If you over-crowd the pan, the meat will simply boil away in their own juices and won't caramelise. Remove the lamb with tongs and set aside.
  • Have all your other ingredients prepped and ready.
  • Using the rendered fat and oil still present in the same pan, add the onions and cook until softened and caramelised.
  • Add the mushrooms and garlic and continue for an additional 3-4 minutes over high heat, stirring continuously to avoid the garlic burning.
  • Deglaze the pan with the red wine and cook until the wine cooks out completely.
  • Return the browned meat to the pan, add the chopped tomatoes and pour in the beef stock. Stir in the dried thyme and dried rosemary.
  • Cover partially with a lid, cooking for 90 minutes over low-moderate heat.
  • After 90 minutes, add the sliced courgettes and cook, without a lid, for another 90 minutes, stirring occasionally.
  • After 3 hours, the sauce would have reduced sufficiently. Season the stew with salt and freshly ground black pepper.
  • Serve with cauliflower mash, cauliflower rice or Mini Keto Rosemary Rolls.