John Myers
Lamb Stew with Potato, Celery and Pear Puree
The perfect lamb stew with potato, celery and pear puree recipe with a picture and simple step-by-step instructions.
- 400 g Lamb hip, pared ready to cook, cut into large cubes
- 150 g Diced vegetable onions
- 100 g Diced carrots
- 210 g Celery bulbs roughly diced
- 3 Pc. Tomatoes, peeled, pitted, diced
- 1 pinch Sugar
- 0,1 liter Port red
- 0,2 liter Lamb stock
- Black pepper from the mill
- 50 g Ice cold butter
- Salt
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 300 g Floury potatoes, peeled
- 120 g Fresh pears, pitted, peeled, diced
- 250 ml Cream
- Freshly grated nutmeg
- Extra virgin olive oil
- Fry the lamb cubes in a roasting pan in olive oil all around until golden brown. Remove and season with salt and pepper. 120 g cubes of Zwiebl, carrots and 60 g celery in the frying fat. Sauté with a pinch of sugar. Deglaze with port wine and reduce. Oregano and thyme admit. Pour in the lamb stock and simmer for 10 minutes. Season with salt and pepper. Put the meat in the oven and cover it for 40 minutes at 140 degrees. Pass the vegetables and the roast juice through the “Flotte Lotte” or through a sieve in another pot. Put the meat back in and cook for another 20 minutes (depending on the nature of the meat). Thicken the sauce with the butter before serving and season to taste.
- In the meantime, put the potatoes with the pears, the rest of the onion and celery cubes in a saucepan, pour in the cream (I used less cream in this recipe because my puree was a little too thin for me) and cook in about 20 minutes. Cook until done, mash and season with salt, pepper and nutmeg.
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