Dinner ideas

Lamb neck chop and lentil stew with kumara carrot mash

This lovely slow cooked lamb stew is flavour packed and tender.
4
20M
1H 35M
1H 55M

This thick, hearty lamb neck chop and lentil stew is brilliant served with a dollop of creamy kumara carrot mash. It’s the perfect combination of flavours for a warming family dinner.

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Ingredients

Kumara carrot mash

Method

1.Cook lentils in a large saucepan of boiling water, uncovered, for 15 minutes or until tender; drain.
2.Preheat oven to 180ºC.
3.Meanwhile, heat oil in a large flameproof baking dish; cook lamb, in batches, until browned.
4.Cook onion, garlic and bacon in same pan, stirring, until onion is just browned and bacon is crisp. Add spices; cook, stirring, until fragrant. Add wine, paste, stock and tomatoes; bring to the boil. Return lamb to dish, stir in lentils; roast, covered, in oven for 1 hour 10 minutes.
5.Meanwhile, make mash: Boil, steam or microwave kumara and carrot, separately, until tender; drain. Dry-fry cumin in a small frying pan until fragrant. Mash vegetables in a large bowl with cumin and buttermilk until smooth.
6.Stir coriander into stew just before serving with mash.

To freeze: complete the recipe to the end of step 4. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through, then continue from step 5.

Note

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