Wednesday, 28 August 2013

Recipe - Lamb, Cauliflower and Chickpea Stew

I FINISHED MY DISSERTATION. It's all bound and clean and delicious. It took long enough to get there though, I've been at the final stage for weeks now. And then Edinburgh was cancelled so any remaining impetus to finish it disappeared. And then I had a mad time on Friday (not at the club but during journey home) which meant that I was incapacitated and woefully sad (too sad to function) on Saturday but then there was really no avoiding it any longer, I had to get it done by Monday as you can't have fun twice in a weekend with an unfinished dissertation. (This is also a story which I taught a five year old yesterday to get her to concentrate on maths for an hour.) So this recipe was made in between proofreading/making other people proofread/stressing about fonts and margins and paper quality. But it is done now! And I had some quite delicious (but also slightly bony) lamb to celebrate.

800g stewing lamb
1 onion, chopped
4 cloves garlic, chopped
1 tbsp white wine vinegar
1 tbsp capers
2 tbsp black olives
400ml chicken stock
Cauliflower, chopped into florets, leaves reserved
1 can chickpeas, drained
Bunch of parsley, finely chopped

Brown the lamb in butter over a high heat. Remove and set aside on a plate.
Turn the heat down, fry the onion and garlic until soft and browned.
Deglaze the pan with white wine vinegar.
Return the lamb necks along with the olives and capers.
Add the stock.
Simmer, covered, for 2.5 hours.
Add the cauliflower and chickpeas, simmer for a further 30 mins.
Season to taste with salt and black pepper.
Stir in chopped parsley.
Serve with fresh greens and nice(ish) bread.

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