Nigella Lawson's Greek Lamb Stew | Nigella Bites

I love the aromatic unstructured qualities of stews and the way they look after themselves with you spotter about the house at the weekend this greeting Anthony with Custer is one of my favorites this is lamb shoulder which is both cheaper and has a lot more flavor than leg I'm using about 2 kilos of land here which is enough to feed six to eight that's the meat and now the flavor base which i think is the heart of a stew celery to start so important even if you don't like celery please put some in it adds the note that you cannot duplicate garlic for fat clothes I want this to be really gutsy squish the clothes just to get the skin off it's so important to distinguish between what takes a long time to cook and what takes a little time to prepare because sometimes you find that dishes which take ages to cook actually involve very little effort from you where some fast food thing can take 15 minutes of solid chopping onions knots time to blitz great there's some all left from browning the meat so I don't need to add any more oil at this state so in the five minutes or so my vegetable base takes to cook I'm going to start peeling the carrots which will not take five minutes even with my clumsy peeling the thing is I want the flavor of carrots all that lovely sweetness but what I do not want there's a little little bits of chopped carrots like schools too so what I'm gonna do is just bomb them in and then retrieve them before serving the Stuart I know it sounds wasteful but I promise you it isn't you'll see so that's done and this is done and by done I mean they get not colored just soft slightly translucent but the celery adds a little greenness does taking half out spread the remaining bit of vegetable mishmash around the bottom just pour the brownie meat back over like a key a sandwich onion mush meat onion mash delicious but the reason I'm doing this I mean you don't have to just mix all around however you want the reason I'm doing this is because I feel that the onion cooked down and pulverized a bit seems to keep the meat moister more succulent and I don't want a stringy stew carrots so some bay leaves because I've got the sweetness from the carrots and I want some nice Hirt ball quality from bay leaves and lovely oregano so beautiful with stews really don't be too hung up on a teaspoon or is a half a teaspoon is it two bay leaves was it three bay leaves three carrots or two carrots none of it makes any difference and you'll feel so much more liberated if you just you know bun things in you know within reason no tomatoes loves but all day shopping these tomatoes and putting into cans now the wine whole bottle white partly because when I ate a stood like this in Greece it was made of white wine but also because it's nice to change flavors white wine can be great with meat just as red wine with fish and water it is very watery at this stage and do not get alarmed the reason is some of the liquid will just evaporate on cooking but also because since I'm going to be cooking some pasta with this when i reheat i want the water there so i can cook the pasta and course the pasta will absorb some of the liquid - it's come to a boil let it bubble for a minute hmm and now plonk a lid on turn it right down and leave it for a couple of hours if however you want thus to forget about it not even see it in your kitchen just bring it in a low oven I mean it doesn't make any difference you're just supplying low heat to this wonderful stood for two hours and it'll be cooked at whichever way you do it [Music] ready let's fish these carrots out but not throw them away bring it up to the boil throw in the pasta and this is what turns it into such a wonderful that a one pot comfort meal macaroni okay leave that to cook and my carrots some Ligurian olive oil more than salt so delicious Cook Street you always gotta have one of those mmm that take about ten minutes so much in food depends on contrast and here against that sweet meaty lamps - I'm chopping oregano fresh horrigan I use dried in it and then I've got this chopped I'm gonna crumble in with it some really sharp better mix them mix them to get the dust of my hands in it and this sharp and herbal mix will just meld and melt into that sweet stew [Music]

Channel: Nigella Lawson

Views: 319,289

Rating: 4.8515682 out of 5

Keywords:

Id: 2TejdENlr-0

Length: 7min 3sec (423 seconds)

Published: Sat Oct 20 2018