Caribbean Brown Stew
Braised Lamb With Rosemary, Thyme And Garlic Mash
“When the sunshine seems a long way off and you need warming up, my brown stew is just the thing!”
Preparation & cooking time 2 hours (don’t worry once everything is in the pan you just need to leave it to slowly cook)
300g (10oz) of boneless lamb shoulder
3 tbsp olive oil
2 rosemary sprigs chopped
2 thyme sprigs chopped
1 garlic clove roughly chopped
650g (1lb 8oz) potatoes, cut into chunks
Pinch of salt and pepper
100ml (3fl oz) milk
75ml (2fl oz) water
One jar of MRS MUAMBA’S CARIBBEAN BROWN STEW
Heat the oil in a casserole dish. Add the diced lamb and cook until nicely browned. Drain off excess oil then add the jar of Mrs Muamba’s Caribbean Brown Stew and water. Cover with a lid and gently simmer until the meat is thoroughly cooked and tender. Meanwhile, boil the potatoes until tender.
In another pan, heat the milk, add thyme, garlic and rosemary until just about to boil, then turn off heat. Drain the potatoes – return to the pan and sieve the hot milk over the potatoes. Mash the potatoes until nice and creamy and season with salt and pepper. Serve with the lamb stew – a perfect meal for when the sunshine seems a long way off and you need warming up!