You may recall that a few weeks ago I went to a cooking class with Jude Blereau. She was launching her new cookbook “Wholefood Baking” and did a Thermomix demonstration for some of the recipes she has converted to be used in Thermie!
One of the recipes that received great comments was the Irish Lamb Stew on Sweet Potato Mash (the photo is Jude’s picture of her dish). I had a small taste and it was delicious, but as it contained vegies and grain that I don’t eat I subsequently went home and made it the next day. Again it was great!
OMG, a couple of weeks have gone by since I started to write this post and I find myself making this great recipe yet again. In fact I think I’ve been making it about once a week!!! It’s DEFINITELY time I share the recipe with you.
Tonight I am using up vegetables that I have in the fridge like – parsnip, carrot, pumpkin, capsicum, broccoli. The options are endless. Just use the measurements of vegetables in the recipe as a rough guide when substituting! For a larger family, I would suggest steaming some diced vegetables in the Varoma and adding it to the stew to make it go further. You could have your sweet potato steaming on one level and the other vegies on the top!
It is supposed to be served with Herb Butter, but as I don’t eat dairy I just don’t use it, but I’ll be nice and include it for those who do! I will also give you the original recipe and let you know the variations I usually use to make it Low FODMAP, Paleo, fructose friendly and gluten free which will appear in brackets (). Here’s the recipe!
6 sprigs fresh flat-lef parsley, leaves only
20g fresh chives
4 sprigs fresh thyme, leaves only
120g unsalted butter
Place all herbs into mixing bowl and chop 3 seconds on speed 7
Scrape down the sides of the bowl
Add the butter and blend for 10 seconds on speed 5.
Scrape down the sides of the bowl and repeat if necessary.
Refrigerate until ready to use.
Irish Lamb Stew
2 garlic cloves (1 garlic clove or omit and use garlic infused oil if you can’t tolerate any garlic)
3 sprigs fresh thyme, leaves only
20g butter, coconut oil (garlic infused oil)
90g celery (90g zucchini or if using parsnip and swede instead of potato, use 90g celeriac)
190g potatoes (to make it paleo I use celeriac or a mix of parsnip and swede)
4 pieces of lamb necks on the bone, fat trimmed (about 700g)
40g pearl barley presoaked for 1 hr or overnight with 1/2tsp lemon juice (120g quinoa washed)
sea salt and freshly cracked black pepper to taste
3 sprigs flat-leaf parsley, leaves only with extra to serve
1 sprig fresh marjoram, leaves only – I didn’t have any so just omitted it!
3 bay leaves
1 tbsp. tamari (1 tbsp. Coconut Aminos)
600-800g sweet potato, peeled and cut into 2cm pieces (600-800g mix of celeriac and pumpkin)
Add butter/oil and sauté for 4 minutes at Varoma temperature on speed 1. Set aside
Place celery, carrot, potatoes and herbs (or the alternative vegies – do not put in bay leaves) and chop for 3-5 seconds on speed 4-5 to obtain a chunky consistency. Less is best as the veggies cook down.
Add the leek, lamb and barley into the mixing bowl and season with salt and pepper.
Add the bay leaves, tamari and water.
Place the sweet potato (or in my case celeriac and pumpkin) in the top rack of the Varoma dish and place Varoma into position.
Cook for 45mins at 100° on reverse, soft spoon.
Season the stew with extra tamari to taste and check if the steamed vegetables are cooked. If they are, set them aside in a Thermoserver. If not, continue cooking as before. If the Varoma is no longer needed, place TM basket on top of mixing bowl with MC removed. Cook for a further 10-15 minutes on Varoma, reverse, soft spoon setting until the lamb is tender. I often add extra vegetables like zucchini, if not used before, or broccoli. When stew is cooked, place in Thermoserver.
Clean and dry mixing bowl. Place steamed sweet potato into mixing bowl and mix for 10 sec on speed 5. Insert butterfly, add 10-20g milk if using and puree for 10-14 sec or until smooth. I sometimes don’t mash at all and put the steamed vegetables into the stew as well.
Serve stew hot with the vegetable mash. Garnish with chives and parsley and herbed butter if using it!
I hope you enjoy this as much as our family does x