This is my mammy’s Irish Lamb Stew recipe, God rest her soul. She would always prepare this on very cold winter nights when your hands were cold, your nose was cold and your feet were cold. You would be warmed up in no time at all from the feet upwards. I know that using a little cocoa powder sounds weird, but it makes a really tasty lamb stew with a lot of depth and character. You can buy horseradish relish in a gourmet or health-food shop in the chilled section. Lamb is an excellent source of protein, zinc, selenium and vitamin B12. High in protein, iron, B vitamins and dietary fibre. Low GL.
– 4 tablespoons rapeseed oil
– 1kg lean Irish stewing lamb, cut into chunks (you can tenderise the meat by wrapping it in cling film and pounding it with a mallet)
– 2 large onions, sliced
– 1 red onion, sliced
– 1 clove of garlic, crushed
– 4 tablespoons white spelt flour
– 2 tablespoons cocoa powder
– ½ teaspoon Himalayan fine rock salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon dried oregano
– ¼ teaspoon dried marjoram
– 850ml boiling water
– 150g carrots, diced
– 4 large floury potatoes, peeled and cut into chunks
– 1 teaspoon horseradish relish
1. Heat the oil in a large frying pan over a medium heat, then add in the meat in batches and brown it on all sides.
2. This should take about 10 minutes per batch. Remove the meat from the pan with a slotted spoon and set aside.
3. Add the onions and garlic to the frying pan and cook for 5–8 minutes, until soft. Remove from the pan with a slotted spoon and add the flour to the oil remaining in the pan.
4. Add the cocoa, seasoning and herbs and stir until slightly thickened.
5. Return the meat, onions and garlic to the pan along with the boiling water. Cover and bring to a boil, then reduce the heat and simmer for about 45 minutes.
6. Add the carrots, potatoes and horseradish relish and top up with additional water if necessary to cover the ingredients.
7. Simmer for another 30 minutes, until the carrots and potatoes are tender. Serve hot.
The ‘Fuel Food Cookbook’ is more than just a collection of recipes. Author, nutritionist and chef Oliver McCabe sets out the cornerstones of nutrition and provides over 100 recipes for healthy food that doesn’t cost the earth – food that won’t have you stressing out over complex recipes and ingredients. This book brings healthy wholefoods back to basics and is packed with simple, flavoursome recipes for all kinds of meals and snacks, from juices and smoothies to substantial breakfast and brunch dishes, soups, salads, breads, burgers, casseroles and all kinds of snacks and sweet treats that you can actually feel virtuous about enjoying! Having worked in wholefood and vegetarian cafés worldwide,Oliver returned home in 2001 to help run the family business, Select Stores Dalkey. he has transformed it into a dynamic health-food store, which now includes Fuel Food, a fresh wholefood kitchen and deli and the food he produces there is the inspiration for this book.
To purchase your copy of ‘Fuel Food Cookbook by Oliver McCabe visit www.mercierpress.ie.