Pembrokeshire Lamb Stew

Ingredients

While the original Railway Mutton recipe from Indian cuisine is known for its bold spices and vibrant flavors, the Pembrokeshire Lamb Stew takes a more subtle approach. The focus is on the natural flavors of the ingredients, allowing the high-quality lamb and fresh vegetables to shine. The spices used are milder, enhancing the overall taste without overpowering the dish. Additionally, the cooking technique is adapted to slow-cooking, resulting in tender and succulent lamb. We alse have the original recipe for Railway Mutton, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 carrots, peeled and sliced 3 carrots, peeled and sliced
• 3 parsnips, peeled and sliced 3 parsnips, peeled and sliced
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 2 leeks, sliced 2 leeks, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 liter (4 cups) lamb or vegetable broth 1 liter (4 cups) lamb or vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the onions and garlic. Sauté until the onions are translucent.
4. 4.
   Add the carrots, parsnips, potatoes, and leeks to the pot. Stir well to combine.
5. 5.
   Return the lamb to the pot and add the bay leaves, dried thyme, dried rosemary, black pepper, and salt. Mix everything together.
6. 6.
   Pour in the lamb or vegetable broth, ensuring that the ingredients are fully covered.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the lamb is tender.
8. 8.
   Remove the bay leaves and adjust the seasoning if needed.
9. 9.
   Serve the Pembrokeshire Lamb Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose high-quality lamb shoulder with good marbling. This will ensure tender and flavorful meat.
• Parsnips — Make sure to peel the parsnips before slicing them. Their slightly sweet and earthy flavor adds depth to the stew.
• Leeks — Thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Slice them thinly for even cooking.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Serve the Pembrokeshire Lamb Stew with crusty bread or mashed potatoes for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Pembrokeshire Lamb Stew in deep bowls, allowing the aromatic broth to surround the tender lamb and vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, sprinkle a pinch of dried thyme or rosemary on top of the stew before serving. This adds a touch of elegance and reinforces the herbaceous flavors.