Monday, 6 August 2012

My big plan to use a glut of potatoes....

I have a load of potatoes from my Mum's allotment and my big plan was to make a big lamb and potato stew. So I got a lamb shoulder and was ready to get the slow cooker out and cook it all up. Not the most interesting of dishes, but tasty enough.

For some crazy reason, I got all excited and decided to add in some butter beans and even managed to remember to soak them! Then I remembered the chorizo I have hanging out too. So instead this was born lamb, chorizo and butter bean stew. And it is mighty delicious!

What you need:

  • Half shoulder of lamb
  • Butter beans - 2 cans, or I used dried ones and quite a bit because they are cheap and I like them!
  • 2 tins of chopped tomatoes
  • 1 red onion sliced
  • Chorizo, about 4 inches with the skin bit removed and chopped into chunks
  • Smoked Paprika - about 1/2 teaspoon
  • A pepper (ideally red, but I only had a green one) - chopped into large chunks
  • Some small/med sized potatoes with their skin removed
What to do:
  1. Prepare the butter beans if using dried ones - boil for about 15/20 mins with a pinch of bicarb of soda (of course you would have soaked them overnight)
  2. Add the butter beans, tinned tomatoes, pepper, onion and chorizo into your large slow cooker and give a very good mix. Then add the paprika and mix again
  3. Brown the lamb (lots of people don't bother, but I like to if the meat is really fatty)
  4. Add the lamb in and then add the potatoes
  5. Make sure that everything of kind of covered
  6. Leave to cook on low for at least 7 hours
Note
The lamb will produce a load of fat and it will look and taste nasty. Remove as much of it as you can. If you let the whole lot cool (before you divide it up before freezing), it's easier to remove the fat as it will have solidified.

I made this on Saturday and happily chomping on it today for lunch!



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