29 September 2010

Lamb & Leek Stew

dairy free egg free nut free

Spring may have sprung, but it's still freezing in Melbourne! I think this is essentially a Lancashire Hotpot, and very tasty.

50g dairy-free margarine, plus extra to grease
2 leeks, white part only, thinly sliced
1 onion, thinly sliced
1 tbs olive oil
1kg diced lamb leg or shoulder
2 garlic cloves, crushed
2 tbs pearl barley
800g waxy potatoes (such as kipflers), peeled, thinly sliced
300ml lamb, chicken or beef stock
1 tsp chopped fresh thyme
a few tablespoons of olive oil or melted margarine
3 tbs chopped flat-leaf parsley


Preheat oven to 170 C. Grease an ovenproof casserole dish.

Place half the margarine in a large frypan over low heat and cook leek and onion for 5 minutes or until softened. Transfer to a plate and set aside.

Add oil to pan, increase heat to high. When oil is hot, add lamb and brown in batches, then transfer to a separate plate. Add garlic and barley to pan, season with salt and pepper and cook for 1 minute, then return lamb to pan and stir to combine. Place half the potatoes in base of casserole. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of casserole, then overlap remaining potatoes on top. Pour in stock and sprinkle with thyme. Cover with a lid or a layer of foil and bake in oven for 2 hours. Brush potatoes with olive oil or melted margarine. Return to oven, uncovered, for 30 minutes or until potatoes are golden.

Serve from dish, sprinkled with parsley.

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