27 November 2013

Spiced Cinnamon Lamb Stew with Parsnip Rosti






Cinnamon and lamb- such a winning combination.
I first discovered it in a recipe from Ottolenghi's book, "Jerusalem"- now one of my all-time favourites, in which he roasts aubergine filled with cinnamon, lamb mince and roasted pine nuts- trust me it's delicious.
The warming eastern spices that accompany the lamb in this dish make it the perfect winter stew served with some rather unusual rosti made from grated parsnips and nutmeg.
The stew is also one of those "one pot wonders" in which you cook everything in the same pot at a low heat for an hour and a half producing very tender, soft lamb and a deliciously thick and rich sauce.

Ingredients: (serves 2)

1/2 medium white onion
2 medium garlic cloves
Small knob of salted butter
Drizzle of olive oil
1/2 tsp ground cinnamon
Few small sprigs of thyme
175g diced lamb shoulder
1 dessert spoon tomato puree
Good quality chicken stock
Small handful soft dried prunes
1 cinnamon stick

175g unpeeled grated parsnip (roughly 2 medium parsnips)
11/2 tbsp plain flour
Salt and pepper
1/4 tsp ground nutmeg
1/2 beaten egg


Method:

Preheat the oven to 170 degrees C (fan.)

Peel and finely chop the onion and garlic cloves.



Add them to a medium-sized casserole dish along with the butter, thyme leaves and a small drizzle of olive oil. Put over a medium heat and sweat for 5-10 minutes until soft and just starting to turn golden. Add in the ground cinnamon and stir until the onions and garlic are well coated.





In a separate frying pan, add the lamb shoulder and fry on a high heat for 3-4 minutes until the lamb is just browned.


Remove from the heat and add the lamb to the casserole dish along with the tomato puree and stir well.





Pour in the chicken stock until it just covers the top of the lamb and season with salt and pepper. Add in about 5 large prunes, roughly chopped and lay the cinnamon stick on top.




Cover with a lid and cook on a baking tray in the preheated oven for 90 minutes.



Meanwhile, grate the parsnips with the skin on and add to a mixing bowl.



 Season well with salt and pepper and add in the nutmeg and flour.



Stir well until the parsnip is coated in the flour. Add in the beaten egg and mix well with your hands until the mixture comes together. (You may have to add in a little more beaten egg.) Form the mixture into round patties and then lay on baking paper on a baking tray and chill in the fridge until ready to serve.





Just before the stew is ready, put a frying pan on a high heat with a few tablespoons of groundnut oil. Once the oil is really hot, gently lay the parsnip patties in the pan. Turn the heat down slightly and cook on each side for 2-3 minutes until golden brown. Once cooked, remove from the pan and lay on some kitchen towel to remove any excess oil.



Serve the parsnip rostis alongside a good helping of the spiced lamb stew.





8 comments:

  1. This looks deliciously rich and naughty! Have you got mini casserole dishes? These served individually would be incredible!

    Katie <3

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    Replies
    1. thank you! it's such a warming winter recipe! This is my new mini le cresuet I treated myself too but individual ones would be so sweet!xxx

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  2. I love cinnamon and all those autumnal aromas.....and never know what to do with Lamb :)
    Thanks Katie for another corker of a recipe x x

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  3. Ooo that looks delicious!
    Love the photography as well, looks really nice =)

    { Teffys Perks Blog } X

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  4. Hey Lovely...I made this last night for dinner and it was AH-MAZING!!! My new all time favourite comfort food. Cinnamon and Lamb is such a winning combo. Thank you xx

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    Replies
    1. ahh good I'm so glad!:) so glad you enjoyed it! It really is one of my favourite combinations now! xxx

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Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x