Mrs. Jackson Cooks

Life through food

Lamb stew with garlic bread crust

on April 17, 2013

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I found this in my cook in boots cookbook by Ravinder Bhogal. I had previously ignored it because of the garlic bread crust and I wasn’t eating bread. However, my problems with yeast and bread seemed to have cleared up so I’m eating it again, and so glad to be able to eat anything again.

This was delicious, healthy, hearty and very simple to make. It does need a couple of hours so it’s probably not a midweek thing, although you could make the stew the day before and just finish off in the oven on the day.

It has 560 calories per serving, depending on how much you want. The recipe says 6 servings, however, I don’t know if it was because we were hungry (we hadn’t eaten much all day) or we’re just greedy pigs, but we ate most of it and there’s probably only enough for 1-2 more portions so for 3-4 people. The calories are based on it being for 3 people.

Even so, even if you’re watching the calories, this is a good one. Lots of protein, some comfort carbs, plenty of vege and no extra sneaky things to up the calories for no reason. You could just make the stew and serve with potatoes or have a mashed potato crust instead if you prefer.

It’s also very cheap and the stew itself is freezable, so it’s a great family friendly meal.

Lamb stew with garlic bread crust

Serves 4

  • 500g diced stewing lamb
  • 1 tbsp plain flour
  • 2 tsp oil
  • 1 leek, cut into thick rounds
  • 3 celery sticks, cut into chunks
  • 1 turnip, cut into 8ths
  • 1 large chilli, cut into rounds
  • 100g pearl barley
  • 500ml chicken or lamb stock (plus extra water)
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 2 bay leaves
  • 1 garlic bread baguette (or make your own)
  1. Heat 1 tsp of oil in a casserole dish (that’s flameproof, or use a saucepan)
  2. Toss the lamb in the flour and discard the excess flour.
  3. Fry the lamb in the oil on a high heat until browned on all sides. Remove with a slotted spoon and set aside.
  4. Turn the heat down to medium, add the remaining oil if needed and fry the leek, turnip and celery until softened and starting to brown – about 10 minutes.
  5. Return the lamb to the pan along with the pearl barley, bay leaves, rosemary and chicken stock.
  6. Stir well, bring to the boil and then simmer gently, covered, for about 1 hour, or until the lamb is tender. Check occasionally and top up with water as needed.
  7. About 15 minutes before the stew is cooked, preheat the oven to 180 degrees celsius.
  8. Prepare the garlic bread baguette.
  9. When the stew is cooked, top with sliced garlic bread baguette to form a crust and bake in the oven for about 20 minutes or until the bread is cooked and crispy.
  10. Serve immediately and enjoy 🙂
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