Ireland take on Wales in the Six Nations this weekend, so if you're looking for the perfect recipe to feed rugby-watching folk, here's Alchemy founder Domini Kemp's Six Nations Stew. It is delicious, easy to make and a real crowd-pleaser!
Domini writes: 'This is a robust, unctuous stew that appeals to all ages. Try to make it the day before and re-heat the next day as it makes life a whole lot easier. This fed eight adults, one teenager and three children and provided enough for three leftover dinners the next day. To be safe, let's say it feeds 12 adults.'
- 3 kg diced lamb
- Olive oil
- Salt & pepper
- 6 red onions, finely sliced
- 3 tsp Chinese five-spice powder
- 1 big pieces ginger, peeled and grated
- 1 head garlic, peeled and sliced
- Good squeeze harissa (optional)
- 1.5 litres stock
- 4 tins tomatoes
- 4 bay leaves
- 400 g stoned prunes
- 50 ml soy sauce
- 50 ml maple syrup
- In a large frying pan, fry the lamb in batches in olive oil, season well and set aside. Meanwhile, in another heavy-based saucepan (or two; I had to use two as I didn’t have one big enough), sweat the onions in some olive oil until soft. Add the five-spice powder, ginger, garlic and harissa to the onions and mix well. Cook out for another few minutes. When the lamb is all done, add to the saucepan, mix well and de-glaze the frying pan with some stock and pour it into the saucepan.
- Add the tinned tomatoes and bay leaves along with the rest of the stock. Mix well and bring up to the boil, then simmer for about and hour and a half. I kept the lid on, but after about an hour, removed it so that it could reduce and thicken up. Stir occasionally and then add the prunes and soy sauce and maple syrup. Cook for another 20 minutes and then cool slightly and taste. Adjust the seasoning as necessary.
Thanks and enjoy.