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.
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.