Preparation: 15 mins Cooking: 50 mins Serves: 6
2 sticks of celery
2 medium onions
3 sprigs of fresh rosemary, stalks discarded
500g diced stewing lamb, approximately 2cm cubes
1 heaped tablespoon plain flour
500ml lamb stock or vegetable stock, preferably organic or red wine*
1 x 400g tin of chopped tomatoes
Sea salt and freshly ground black pepper
1 handful cashew nuts, lightly toasted
Preheat oven to 180ºC/350ºF/gas
Peel and roughly chop the onions, carrots, celery and rosemary leaves.
Put a casserole pan on a medium heat. Add the vegetables and rosemary leaves into the pan with 2 glugs of olive oil and fry for 10 minutes.
Add your meat and flour then pour in the stock and tinned tomatoes. Stir, then season with a teaspoon of sea salt and the same amount of black pepper.
Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 2 1/2 hours.
Remove the lid for the final half an hour of cooking then season to taste with additional salt and pepper. Add the nuts and watercress, stir thoroughly, then serve.