My husband is knee-deep in his professional exams this week - something all Finance Directors must do at some stage. Of my own volition, I have taken it upon myself to provide the nutrients he needs in order to sustain this 'brain-draining' period. I know this is not something required of me, but it is something I enjoy - what could be more fun than cooking!?!
Last Sunday I visited the organic markets up in Alexandra Park - you must go if you are new to London - and managed to score some lamb neck fillets for as cheap as £2.25, but you could use any part of the lamb, even the lamb chops. Furthermore, you can add almost any vegetable to the stew; celery, parsnips, squash, turnips, yams, capsicum, etc. Have fun and get creative.
It's cooling down here in London, and although I know it's heating up over in New Zealand, I believe this meal is a dish for every season. Perhaps if you're entering the summer period, skip out on the buckwheat crust and serve the lamb stew in lettuce cups or over a bed of cauliflower couscous - see recipe here.
Luke had the left-overs the next day on organic rye toast, apparently it was delicious as well... I've never understood meat on bread, but each to their own.
I hope you enjoy this as much as we did!
Deconstructed Lamb Stew Pie
Lamb Stew Filling
Lamb neck fillet, sliced into 2cm wide pieces
2 red onions, diced
6 garlic cloves, diced
1 inch ginger, pealed and diced
1 Tbsp dried thyme
3 bay leaves
1 Tbsp apple cider vinegar
6 carrots, pealed and sliced
1 large courgette, chopped
1 can tomatoes, no added sugar
2/3 cup water
1 ½ buckwheat flour
100g organic butter*
½ tsp salt
2 Tbsp cold water
Lamb Stew Filling
- In a large saucepan, melt 1 Tbsp coconut oil on high heat.
- Add the lamb to the pan and brown on all sides, about 1 minute on each side. Remove from the saucepan and set aside.
- Turn the heat down to low – medium. Add the red onions, garlic, ginger, thyme and bay leaves. Cover and allow to sweat for 10 minutes.
- Add the apple cider vinegar and mix well.
- Add all other ingredients, mix well, and cover. Bring to the boil, then turn the heat to low.
- Allow to simmer for 2 hours, stir frequently. It should thicken up. If it takes longer than two hours, remove the lid and simmer until the consistency thickens.
- Taste, and season.
- Preheat the oven to 170 degrees.
- Place buckwheat flour in a large bowl.
- Grate the butter into the bowl.
- Using your hands, rub the butter into the flour. It should take around 4 minutes and look like sand granules. Make sure the butter is fully incorporated into the flour. You should be able to take a handful of the mixture, squeeze it together with your hand, and it will stick together.
- Add the salt and mix well.
- Add the egg and whisk the mixture together. Add the cold water and continue to mix until a dough comes together.
- Scatter a small amount of buckwheat flour onto the kitchen counter or a chopping board.
- Pour the dough out on to the floured bench and knead the dough for 4 minutes with your hands to bring it together. Roll it in to a ball.
- Split the dough into two parts. Set one aside and place the other piece within two pieces of parchment paper. Press down on the ball of dough and roll out until it is 1 cm thick.
- You should be able to get two small circles out of each half of dough. Cut two circles out of the rolled dough – I traced around an upside down dessert bowl.
- Peal the outside pieces of dough away and place the circles and parchment paper on a baking tray. Repeat with the other piece of dough until you have four circular crusts.
- Brush the tops with milk and place in the oven for 30 minutes, or until golden brown.
- Remove from the oven and serve immediately with the Lamb Stew Pie.
*If you would like to make this diary-free, use 100g of melted coconut oil instead.
Feed, Nourish, Value Yourself.