This dish is simple to throw together, nutritious and delicious. It’s a variation of what my mother used to make when I was a kid growing up in Brisbane. After you’ve got it on the simmer, you can just wander off and do other things for an hour or so while it cooks. The vegetables listed are only a guide, you can use whatever you like really.
Serves 3-4
1-2 tbsps olive oil
1 onion, diced
2 cloves of garlic, diced or crushed
1-2 stalks of celery (cut into chunks)
2 lamb leg chops (with all visible fat removed)
2 cups chicken stock (low salt, low fat variety is best)
1-2 bay leaves (depending on size)
1-2 tbsps tomato paste (no added salt variety)
1 large carrot (cut into chunks)
2 zucchini (cut into chunks)
300 grams pumpkin (peeled and cut into chunks)
150 grams green beans
Black pepper (to taste)
fresh oregano (or dried if that’s all you have)
Method
Heat oil in a large, heavy based pot, then add onion and garlic and fry until onion is soft/transparent. Add celery, then leg lamb chops and brown on both sides. Add stock, bay leaves, oregano and tomato paste then bring to the boil. Add the vegetables and simmer until the meat is tender and easily pulled away from the bone. Do not stir the pot while the stew is simmering as some of the softer vegetables will break up. When cooked, remove the chops from the pot and pull the meat away from the bone. Return the meat to the pot.
* I serve this stew with a small amount of wholemeal pasta and a touch of some really hot chilli paste or sambal
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