 Time to cook: approximately 1 hour 22 minutes
Oven temperature: gas mark 3/170°C/325°F
Ingredients
(Serves 6)
30ml (2tbsp) oil
675g (1½lb) lean lamb shoulder, leg or neck fillet, cut into 5cm (2inch pieces)
1 onion, peeled and quartered
2 garlic cloves, peeled and crushed
2.5cm (1inch) piece fresh root ginger, peeled and grated
15ml (1tbsp) tomato purée
5ml (1tsp) Tabasco or chilli sauce, optional
25g (1oz) plain four, sieved
1.2L (2pint) hot, good lamb or vegetable stock
2 large tomatoes, chopped
1.3kg (3lb) marrow or squash, peeled, deseeded and cut into 2.5cm (1inch) cubes
1 x 400g can chickpeas, drained
Salt and pepper
225g (8oz) green cabbage, rinsed and shredded
Method
Heat the oil in a large ovenproof casserole dish. Add the lamb and cook over a moderately high heat for 3-4 minutes until brown, stirring occasionally.
Add the onion, garlic and ginger. Cook for 2-3 minutes until soft. Add the tomato purée, Tabasco or chilli sauce and flour. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
Add the stock, bring to the boil, cover and simmer on the hob or in the oven 45 minutes, stirring from time to time. Add the tomatoes, marrow and chickpeas. Cover and return to the hob or in a preheated oven for a further 30 minutes.
Add the cabbage, season and continue to cook for a further 5-10 minutes.
Serve with plenty of hot crusty bread.
This recipe is from EBLEX, the English Beef & Lamb Executive. To find out more visit www.tuck-in.com |
