Potato, bean and lamb stew

all details

There's a spud for every dish and every season. Desiree or pink eye are perfect for this winter stew.

Potato, bean and lamb stew.
Photo: Jimmy Pozarik

Ingredients

  • 300g yellow-fleshed potatoes such as desiree or pink eye
  • 1 onion, peeled
  • 1 medium leek, trimmed and washed
  • 1/2 a celery heart, washed
  • 2 cloves garlic, peeled
  • 1 tbsp fresh rosemary leaves
  • 125ml extra virgin olive oil
  • 300g shelled borlotti beans, fresh or dried
  • 400g roast lamb shoulder or leftover lamb roast
  • 1 tbsp chopped parsley
  • Salt and pepper

Method

Peel potatoes and chop into 2-3cm pieces.

Place in a container of cold water until needed.

Roughly chop onion, leek and celery to fit into a food processor along with garlic and rosemary.

Pulse until vegetables are finely chopped, ensuring they aren't processed to a liquid.

Heat half the olive oil in a large, heavy-bottomed soup pot and add chopped vegetables.

Keep stirring on moderate heat until vegetables have softened, about 2-3 minutes.

Add drained potatoes, along with beans, and keep stirring and frying in the pot for a few more minutes.

Add cold water to cover vegetables by about 3cm, stir and bring to the boil.

Turn down immediately to a very low simmer and keep cooking gently for 3 hours.

Stir every so often to make sure it's not catching and add a little water if too dry.

Cut lamb into bite-sized pieces and stir in.

Simmer for another 30 minutes.

Stir in parsley, season with salt and pepper and serve in bowls.

Finish with remaining olive oil.

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  • Main Ingredients - Lamb, Potato

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