This isn't just your average lamb stew, it has celery, black olives, orange zest, honey, fresh thyme, caramelised onions and red wine. Everything to make it the best stew ever!
4 tbsp extra virgin olive oil
2 large red onions, peeled and sliced
1kg lamb leg/breast/neck cut in to large chunks
4 sticks of celery, trimmed and chopped in to 3cm chunks, reserve any leaves
3 sprigs of thyme
2 fresh bay leaves, squeezed and bruised
3 oranges, zest of 1 and juice of 3 (quite small oranges)
90g pitted black olives
400ml red wine
400g chopped tomatoes
200ml vegetable or chicken stock
3 medium potatoes, peeled and cut into large chunks
150g frozen peas, defrosted
1) Heat the oil in a large casserole pan over a medium heat. When hot, add the onions and cook, stirring regularly for 10 minutes until softened and browned.
2) Crank up the heat and add the lamb. Fry off the lamb pieces until they are browned. Add the celery, thyme, bay, orange zest, olives and honey and continue to fry for a further 5 minutes, until everything is nicely caramelised. Be sure to turn the heat down if you feel it is starting to burn.
3) Pour in the wine and reduce by a third. Add the chopped tomatoes, the juice of 3 oranges and the vegetable stock (if needed).
4) Simmer the stew for 1 hour then add the potato pieces, bring back up to the boil then continue to simmer for a further 30 minutes.
5) After 1 hour 30 minutes of cooking the meat should be tender and the potatoes cooked through.
6) Finish the stew by stirring through the peas and finally the finely sliced leaves of the celery. Serve toasted ciabatta rubbed with raw garlic.