Lamb Stew

Ingredients – serves 4-6

2tbsp cold pressed olive oil
750gm lean lamb, cut into 2cm cubes
2 onions into segments
2 garlic cloves. chopped
3 celery sticks, sliced
handful, fresh thyme and parsley
350gm butternut pumpkin - or any otherkinned and cut into cubes
juice and grated rind of a lemon or a lime
Himalayan rock salt or sea salt.
6 baby pattypan squash halved crossways
100gms runner beans, quartered
3 zucchini, chunked
2 egg yolks
200ml thick coconut milk/cream
  1. Heat the olive oil and brown the lamb ( seal it) in two batches.  Do this either in a flameproof casserole or in a slowcooker insert.  This will take around 4 minutes per batch, turning often to seal on all sides.  Remove with a slotted spoon and set aside.
  2. Add onions, garlic, celery and herbs, cooking over high heat for 2 minutes.
  3. Add Pumpkin, 1 cup of water, rind of lemon/lime, seasoning. Cook 2 minutes.
  4. Return lamb to pan.  If in a casserole dish, simmer 30 minutes.  If in a slow cooker begin to slow cook on high for two hours then reduce heat. o not put softer vegetables in at this point.
  5. In another pan, steam squash, bean and zucchini for 3 minutes.  Refresh in cold water and set aside.
  6. Whisk egg yolks, salt, and coconut cream in a bowl, then pour into casserole – tilting pan to mix but don’t stir.
  7. Cook over low heat for 3 minutes or until liquid is creamy.
  8. Add refreshed vegetables, reheat 2-4 minutes and serve.
  9. I serve this with “riced” cauliflower.  Mmmmmmmmm.

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