This gorgeous stew is a very useful dish to keep in the freezer for impromptu entertaining. Reheat on the hob, in the oven or in the microwave - whatever suits you.


2 tbsp olive oil

1 kg/2lb 4oz boneless shoulder or

leg of lamb, cut into chunks

1 onion, sliced

4 carrots, cut into chunks

3 leeks, cut into chunks

1 bay leaf

2 large rosemary sprigs

75cl bottle of red wine

150ml/% pint stock 2 tbsp redcurrant jelly (see tip)


large knob of butter

1 tbsp plain flour



1 Heat the olive oil in a large pan, then add half the lamb chunks in one layer. Brown for a couple of minutes, then turn and brown the other sides. Remove from the pan with a slotted spoon and set aside. Cook the rest of the meat in the same way. Fry the onion, in a little more oil if necessary, until golden brown.

2 Add the carrots and leeks to the pan and cook, stirring, for 5 minutes. Return the meat to the pan, turn up the heat and add the bay leaf, rosemary, red wine ( picture ) and enough stock to cover all the ingredients. Bring to the boil, cover and simmer very gently for 1 hour-1 hour 15 minutes until the meat is tender.

3 Season well with salt and pepper. Remove the rosemary and bay leaf and, using a slotted spoon, transfer the meat and vegetables to a hot serving dish. Stir the redcurrant jelly into the pan juices.

4 To thicken the stew, mash together the butter and flour with a fork to make a soft paste. Whisk into the hot sauce, a little at a time, stirring over a low heat until the mixture thickens. Pour the sauce over the meat and vegetables.

TO EAT NOW    Serve with mashed or jacket potatoes.

TO FREEZE     Pour into a freezerproof container (see next tip if you want to microwave it) and cool quickly. Cover with freezer film, seal, label and freeze for up to 2 months.

TO SERVE FROM THE FREEZER Thaw overnight in the fridge, then transfer to a pan. Bring to the boil, then simmer for 20 minutes until piping hot.