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Thai Green Lamb Stew on Ireland AM


I had great fun with all the gang on Ireland AM this morning. I cooked up a tasty lamb dish that went down as a real treat. I have the recipe here if you want to give it a try. There's no need to get overly complicated. Combine affordable ingredients with some practical effort, then sit back and let it cook. Be sure to make extra to pop into the freezer and you are all set. Let me know what you think?

Have a great weekend everyone.


Thai Green Lamb Stew with Savoury Jamaican style Rice


Ingredients (Serves 6 – 8)

Stew                                                                                                      

2 lb diced lamb                                                                  

4 chopped carrots                                                                           

2 chopped onions                                                                            

4 cloves garlic                                                                               

150 g Mushrooms                                                                            

1 Tin of chopped tomatoes                                                          

2 tbsp Tomato Puree

2 tbsp Mint sauce

1 small jar of Thai green curry

1 Beef stock Cube

250 mls Red Wine

Water to cover

Salt & Pepper

Savoury Rice

80 g. cooked rice per person

2 small shallots diced

Frozen Peas

Frozen Sweetcorn

80 g. diced Pineapple

Salt & Pepper


Method

In a large casserole dish add in your onions, garlic, mushrooms & carrots. If you have the time, sweat that off for 2 minutes. Add in your lamb with the Thai green paste, tomato puree, tinned tomatoes, mint sauce, red wine, stock cube and top up with water until everything covered by about an inch of liquid. Season generously with flaked rock sea salt and freshly ground pepper. Cover with a lid, place on a tray and into a pre-heated oven at 160 ºC for 2 & ½ to 3 hours. Remove lid and back into the oven for 20 minutes to reduce the liquid and concentrate the flavour even more.


Rice

For the rice, sweat of the shallots, peas, sweetcorn and pineapple in butter and olive oil. Add in your pre-cooked rice and season with salt and pepper. Stir in well and make sure to bring it to a very high temperature.


Serve into bowls and if you want to add a fancy touch, serve to the table with bowls of crème fraiche, dried apricots, toasted almonds and warm naan bread.