Lamb stew with mushrooms and a tangy twist!
Lamb stew is lamb stew right? What else is there but a pot with a few chunks of lamb, some potatoes and stock? Ok, we throw in a few carrots and peas for color and we have a good lamb stew! Yes, that is what I thought too!
Lamb stew however will never be the same in my house, I think after I discovered this tangy little twist, it will become standard procedure when I make lamb stew in future! Like with so many famous recipes, my tangy happened purely by chance, but it was so good that I had to simply share it with you!
Definitely our favorite cut of meat and I solve the age old debate of whether lamb or mutton has better flavor by buying mutton in winter when we have more stews and casseroles and lambs in summer when we look for any excuse or occasion to light the fire for a grilled chop!
If you are in a fortunate position to buy a whole animal oppose to packets of pre-cut meat, consider yourself blessed beyond measure, because not only do you know the origin or your meat, but you will also be paying a damn size less for your meat. Lamb is certainly not at the top of the healthy meat list, but it sure is difficult to resist. Do yourself a favor and browse around my recipe section specially dedicated to Lamb. You will be inspired, I know!
The tangy twist in my lamb stew comes from little pickling onions, the kind you saw on a toothpick with cheese and ham a good few years back. I did not have onions when I started cooking and saw a bottle of these babies in my fridge….. man am I glad I took the risk! They added a pack of flavor to the lamb stew!
Lamb and Mushroom stew
1 kg lamb knuckles
125 ml small white cocktail onions – the small ones you that is pickled
2 bay leaves
30 ml olive oil
10 ml sugar
1 liter lamb stock
500 g mushrooms
salt and pepper to taste
125 ml cream
Heat a pot on the stove and add the olive oil. Drain the little onions from the pickling juice and add to the pot. Add the bay leaves and allow the onions to brown in the oil. Add the sugar as it will help with the caramelizing process. Add the meat and brown together with the onions. Add the stock, place the lid on the pot and cook the meat for 1 hour or until it is soft. Clean and add the mushrooms and allow to cook through. Open the lid and let the juices of your stew reduce. Taste for salt and pepper and lastly before serving add the cream and heat through. Serve with rice, mash or better yet with a thick slice of warm bread to suck up all the tangy, creamy juices.