The Hunger Games' Lamb Stew with Dried Plums

The Hunger Games' Lamb Stew with Dried Plums

Adapted from the Unofficial Hunger Games Cookbook

Serves 4

• 1 kilo, 1 inch diced lamb neck (also called scotch fillet-you can also use lamb fillet, diced leg or shoulder)

• 2 teaspoons salt

• 1/2 teaspoon black pepper

• 1/4 cup plain or all purpose flour

• 1-2 tablespoons oil

• 2 cloves garlic, sliced

• 2 onions, sliced

• 2 cups beef or lamb stock

• 2 large carrots, cut into chunks

• 500g/1 pound small chat potatoes roughly the same size

• 1/4 cup pitted prunes

• 1/4 cup Turkish dried apricots

• 1 sprig fresh rosemary

• 1 sprig fresh lemon thyme (or use thyme and add some lemon zest)

• 2 bay leaves

• 1 cup ginger beer

• Salt if needed

• Serve with: wild rice, regular rice or Paddy's potato scones

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Step 1 - You can make this in a pressure cooker, slow cooker or in a regular cast iron pot on the stove top. I will give instructions for each but the first few steps are the same. On a shallow plate, mix the flour, salt and pepper and dredge the lamb pieces shaking off any excess.

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Step 2 - Heat your cast iron pot or a frypan on medium to high heat and brown the lamb pieces in the oil in three or four batches (the Breville slow fast pressure cooker that I use can brown and saute too as can some slow cookers so use them if you have them to save on additional washing and if you are using a cast iron pot, you can of course do it all in the one pot). Then add the garlic and onion and stir until the onions become translucent.

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3. If using a pressure cooker: add the stock, sugar, carrots, potatoes, prunes, apricots, rosemary, lemon thyme, bay leaves and ginger beer to the lamb and onion mix. Set to medium pressure and cook for 20 minutes. Release pressure and taste to see whether salt is needed.

4. If using a slow cooker: Add the stock, carrots, potatoes, prunes, apricots, rosemary, lemon thyme, bay leaves and ginger beer to the lamb and onion mix. Cook on low for 6-8 hours. Taste to see whether salt is needed

5. If using a pot on the stovetop: Add the stock, sugar, carrots, potatoes, prunes, apricots, rosemary, lemon thyme, bay leaves and ginger beer to the lamb and onion mix. Gently simmer with the lid on, stirring occasionally for 1.5 to 2 hours and taste to see whether salt is needed.

Interested in trying another variation of this? My friend Julie from Gourmet Getaways also made a version using a slow cooker and it sounds delicious! :)

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