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Confederacy Stew

As I travelled the Confederacy, I found that nothing was more warming on those cold evenings than a steaming hot bowl of Confederacy Stew.  Lamb provided the meat to this hearty stew and the vegetables offset the flavour wonderfully.  Just thinking about it now makes my mouth water.  How wonderful it was and I hope you, my readers enjoy eating it as much as I did.  Might I suggest some dumplings with it 🙂


500 g boneless lean lamb leg steaks, trimmed of visible fat and each steak cut into 4 pieces

1 kg floury potatoes, peeled and thickly sliced
1 large onion, sliced
500 g carrots, thickly sliced
2 tablespoons chopped parsley
1 teaspoon fresh thyme leaves
1 tablespoon snipped fresh chives
pepper to taste
450 ml hot reduced-salt lamb or vegetable stock

Preheat the oven to 160ºC. In a large casserole dish, make layers of the lamb, potatoes, onion and carrots, sprinkling each layer with parsley, thyme, chives and pepper. Finish with a layer of potatoes, then pour over the stock.

Cover the casserole with a tight-fitting lid and place in the oven to cook for about 2 hours or until both the meat and vegetables feel tender when tested with a skewer.

Increase the oven temperature to 200ºC. Remove the casserole lid and cook for a further 20 minutes or until the potatoes on top are golden-brown and crisp. Serve hot, sprinkled with more thyme and parsley.

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