2 tbsp. olive oil
600g (1lb) diced lamb leg
1 large onion, finely chopped
2 large garlic cloves, finely chopped
1/2 - 1 red chilli, de-seeded and finely chopped (depending on taste)
1 tsp smoked paprika
1 1/2 tsp cumin seeds
1 x 400g tin chopped tomatoes
750ml (1 1/4pt) lamb or vegetable stock
2 medium beetroot, peeled
250g (8oz) butternut squash, peeled, de-seeded and chopped
1 large red pepper, de-seeded and sliced
10 Pimento stuffed olives, halved
handful parsley or chives, finely chopped
soured cream, to serve
crusty bread, to serve - optional
2. Add the remaining oil and the onion to the pan and soften for 5 minutes. Stir through the garlic, chilli and spices, fry for a couple of minutes. Now pour over the tinned tomatoes and stock, season generously with salt, pepper and a pinch of sugar and stir well.
3. Wrap the raw beetroot in a foil parcel and cook in the oven for 1hr 30mins. Bring the stew up to boil then cover with a lid and simmer over a gentle heat for 45 minutes (adding a splash more water if it needs it). Add the squash and pepper, cover and return to the heat for 45 minutes more, after which time the lamb should be really tender and the sauce thickened.
4. Remove the beetroot from the oven, chop and stir it through the stew. Taste and season as necessary. Scatter over the halved olives (as eyeballs) and fresh parsley. Serve with soured cream and (optional) crusty bread.
Enjoy the Autumn Season
All the best Jan