Lamb and Brussels Sprout Stew

With thanks to chef Ginny Grant and the excellent Cuisine Magazine [ ], No 172, page 74, for the inspiration behind this very simple yet very tasty dish. It started as a lamb and asparagus stew, but as asparagus was out of season by then [it was published in the September and I did not get around to it until March], it became lamb and Brussels sprout stew. Still very nice, however. For the herbs I used mostly parsley, with a sprig of rosemary and a couple of sprigs of mint.


2 tblsp plain flour.

Salt and freshly ground black pepper to taste.

300g diced lean lamb.

¼ cup olive oil.

½ cup white wine.

1 cup chicken stock.

8-10 pickling onions, peeled.

8-10 brussels sprouts.

½ cup sour cream or yoghurt.

½ cup chopped fresh herbs.


Mix the flour, salt and pepper in a small bowl and toss the meat in the mixture. Heat the oil in a sauté pan over a hot flame and brown the meat all over. Add the wine and deglaze the pan with a spatula until the liquor is reduced to a thick paste then add the onions and the stock.

Bring to the boil, stir well, reduce the heat to a simmer, cover and allow to cook for 1 hour or until the meat is well done. Stir well a couple of times, scraping up anything on the bottom of the pan. Add the sprouts, cover and cook for about 10 minutes or until tender then stir in the sour cream and the herbs, reserving a little of the latter for garnish. Serve immediately, garnished with the remaining herbs.

Serve with: Lemon pilaf.

Serves: 2.


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