What an interesting time cooking I must say ;0). We have, in our temporary accommodation, one small pan and 2 small saucepans to cook out of. Oh and one oven pan. And what the groceries are concerned, we can basically just stock the bare essentials for we have NO cupboard space. So a few herbs and spices, breakfast cereals, box of tea and a packet of rice. Well that’s it, anything else will have to find a place on the floor if we want to get some more stock for the larder. Now I am normally not put off any “cooking tool” but it gets rather difficult to cook something delicious if the saucepan can only handle half a cup of rice and the other one is so stuffed with veggies and meat there is no room for gravy. And this all to make one stew AND then you realize that you have to put all this together in one food vessel for the table….and you do not have such a vessel. Bwhahahaha, what can I say … I will definitely enjoy the kitchen I move into next ;0)
Lamb Chop Stew
1 tablespoon Oil
900g Lamb Chops
1 large Onion
1 tablespoon All Purpose Flour
400ml Lamb Stock
2 tablespoon Tomato Puree
10ml/2 teaspoon Mixed Herbs
Salt and Pepper to taste
300g Carrots, sliced
150g Cauliflower, flowered
150g Broccoli, flowered
150g Mushrooms, sliced
150g green Beans, diced
1 cup/250ml long grain Rice
- Melt the butter with the oil.
- Add the lamb chops and brown them on all sides.
- Add the onions and fry for another 5 minutes.
- Sprinkle the flour over and stir for about 3minutes.
- Stir in the stock and tomato puree and the mixed herbs.
- Season with salt and pepper.
- Bring to the boil and simmer for 35 minutes.
- Add the carrots, cauliflower, broccoli, mushrooms and beans and bring back to the boil.
- Simmer for 15 – 20 minutes.
10. Cook the rice according to packet instructions.
11. Spoon the stew and the rice into a serving bowl.
Tip: Obviously if you have more than one serving bowl you will keep the stew and the rice separate….but, like in my case you do not have two, mix it all in one ;0)