Lamb stew

Lamb stew

By
From
Scandinavian Christmas
Serves
12
Photographer
Lars Ranek

The perfect warmer for a larger number of guests, as it is made all in one pot and can be cooked the day before. Here, we made it over an open fire... even better!

Ingredients

Quantity Ingredient
1.5kg lamb, in 2cm chunks
2 tablespoons olive oil
2 leeks
1 celeriac
1kg potatoes
5 carrots
2 big parsnips
5 garlic cloves, finely chopped
2 red chillies, halved
100g organic dried apricots
4 tablespoons tomato puree
salt
freshly ground black pepper

Method

  1. Dry the meat very well on kitchen paper, then brown it in the oil in a very large pan. Rinse the leeks and cut them into thick pieces. Peel the celeriac, potatoes, carrots and parsnips and cut them all into chunks. Add all the vegetables and the garlic to the lamb and sauté for five minutes.
  2. Add the chillies, apricots and tomato purée, then season generously and pour in 500ml of water. Cover and leave to simmer for one hour.
  3. Season to taste once more with salt and pepper, and serve. There are loads of potatoes in this, so you shouldn’t need any starchy side dishes.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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