Sherry stewed lamb stroganoff
Sherry stewed lamb stroganoff (serves 4)
Preparing the lamb
- 400 grams lamb shoulder cubes, fat and sinew removed and sliced as thinly as possible or into thin strips
50-60 ml dry sherry (vermouth would work too)
1 heaped teaspoon sweet smoked paprika
1 heaped teaspoon paprika
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon all spice
1 tablespoon dried oregano
2 teaspoon dried thyme
1 tablespoon tomato purée
Put all of these ingredients in a bowl with the lamb, stir it well and leave it aside while you prepare your vegetables.
For the stew
1 large onion, peeled, quartered and sliced
1 large carrot, sliced
1 large stick of celery, sliced
2 cloves of garlic, finely chopped
3 – 4 large chestnut/button mushrooms, halved then sliced
1 bay leave
150 grams sour cream
50 grams plain yoghurt
1 cup water
2 teaspoons ground black pepper
1/4 cup roughly chopped flat leaf parsley
1/4 cup finely chopped fresh chives
The cooking process
In a large saucepan over a medium to low heat, heat a teaspoon of vegetable oil and add your onions, carrots and celery. Stirring occasionally, cook these for 5 minutes and then add your chopped garlic, bay leaf and mushrooms, cooking everything for another 2 minutes.
Turn the heat up to full and add your marinated lamb and the marinading liquor. The lamb will release quite a lot of liquid so leave your heat on high and allow the lamb to fry, stirring occasionally . This will take between 7-10minutes before most of the liquid has been cooked off.
At this stage, add your yoghurt, sour cream, water and black pepper and bring this up to boil before turning the heat down to a medium simmer. Simmer your lamb uncovered for anywhere between 20-30 minutes and season to taste.
When you’re ready to serve, add your chopped parsley and chives, stir into the sauce and serve with plain rice and freshly cooked greens.