A creamy stew-cum-broth from Argentinia
2 tbsp extra-virgin olive oil 750g lean lamb steaks in 2cm cubes 2 onions, cut into segments 2 garlic cloves, chopped 3 celery sticks, sliced Handful fresh thyme and parsley 350g butternut squash, skinned and cut into segments 1 lamb or chicken stock cube, crumbled 6 baby pattypan squash, halved crossways 100g runner beans, quartered
3 baby courgettes, quartered 2 egg yolks
1⁄2 tsp salt 200ml double cream
Step 1) Heat oil and brown lamb in 2 batches in a large flame-proof casserole for 4 minutes, turning often. Remove with a slotted spoon and set aside. Add onions, garlic, celery and herbs and cook, stirring, over a high heat for 2 minutes. Add butternut squash, 750ml hot water and crumbled stock cube. Return lamb to the pan, cover and simmer for 30 minutes.
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Step 2) In another pan, boil pattypan squash, beans and courgettes for 3 minutes, then drain. Refresh in cold water; drain and reserve. Whisk the yolks, salt and cream in a bowl; pour into the casserole, tilting the pan to mix but don’t stir. Cook over a low heat for 3 minutes or until the liquid is creamy. Add the refreshed vegetables, reheat for 2-4 minutes and serve.