Potato, bean and lamb stew

Name: Potato, bean and lamb stew
Cook time: 2 h 30 min
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

Steve Manfredi

June 26, 2012

Potato, bean and lamb stew.Jimmy Pozarik

Time:2 hours +

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

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.