Summer lamb stew

Adam Liaw
Summer lamb stew.
Summer lamb stew. Photo: William Meppem

The secret to this summery stew is in the final layering. Adding raw ingredients to the top to serve lightens the whole meal.

Ingredients

2 tbsp olive oil

1.5kg lamb leg, diced

salt and pepper, to season

2 medium onions, diced

2 carrots, diced

1 red capsicum, diced

2 ribs of celery, sliced

5 cloves garlic, thinly sliced

1 tbsp ground cumin

1 tbsp paprika

2 tsp ground coriander

1 tsp ground cinnamon

½ tsp ground cloves

800g tinned diced tomatoes

500ml chicken stock

To serve

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

1 cup mint leaves, picked

2 tbsp finely shredded parsley

lemon wedges

Method

1. Heat your oven to 140C fan-forced (160C conventional). Heat a large, low dutch oven over high heat and add the oil. Season the lamb well with salt and pepper and brown in batches, removing from the pot. Add the onions, carrots, capsicum and celery to the pot (you can add a little more oil if needed) and fry for about 5 minutes, then add the garlic and fry for a further 3 minutes until very fragrant. Add the spices, then return the lamb to the pot along with the tomatoes and stock. Cover and transfer to the oven for 1 hour and 45 minutes. Taste and adjust seasoning.

2. Allow the stew to stand for about 20 minutes after removing from the oven, then scatter with the remaining ingredients and serve.

Also try: Adam Liaw's peach mango barbecue sauce

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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