Lamb stew with rosemary swirls

A rich lamb stew topped with puff pastry and rosemary swirls.

Serves 4 + Freeze 1 |
Takes 1½ hrs 

Ingredients

15ml olive or avocado oil

1.5kg stewing lamb (like leg of lamb chops), cut into cubes

2 large onions, finely chopped

3 large carrots, chopped

2 celery stalks, chopped

4 garlic cloves, crushed

2 x 410g tins chopped tomatoes

30ml chutney

1 packet oxtail soup powder

1L water

2 bay leaves

2 x 450g puff pastry

handful rosemary stalks, picked and chopped

Method

Heat the oil over high heat and cook the lamb, in batches, for about 8 minutes until browned. Remove from the pan. Sauté the onions, carrots, celery and garlic. Return the lamb with the tomatoes, chutney, soup powder, water and bay leaves. Cover and cook for about 45 minutes until soft. Transfer the stew into 2 ovenproof serving dishes.

Preheat the oven to 180°C. Roll both pastries open, sprinkle over the rosemary, then roll each up to form a long sausage. Slice each sausage into 10 rounds and place on top of the 2 stews. Bake for about 20 minutes until golden.

To freeze

Cool the stew completely before placing the pastry on top. Cover and freeze. To prepare, bring to room temperature, then bake as above.

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