Jamie's Dinners
By Jamie Oliver
6 hrs 30 mins
Super easy
serves 4
About the recipe
You might have heard me talking about my mate Andy the Gasman – he's the one who didn't ever want to use his oven as he thought it might devalue the price of his house, so he left it in its cellophane wrapper! Five years on and nothing's changed, but I wanted to get him cooking, so this is something I invented for him to try out. It's so easy to make because all it involves is throwing a few things into the pot and leaving it in the oven for a while. In Andy's case, he'll go to a football match while it's cooking so it's ready as soon as he gets home.
You can serve it as a stew or in tortillas with crunchy salad and guacamole. The other great thing about it is that you can bulk it out with different types of roughly chopped root veg, or butternut squash, or even with different types of beans (try cannellini, flageolet or butter beans), and if you want a bit of heat, feel free to add a couple of crumbled dried chillies.
Recipe From
Ingredients
700g potatoes
2 red onions
2 carrots
2 sticks of celery
2 sprigs of fresh rosemary
olive oil
1 level teaspoon ground cumin
1 heaped tablespoon smoked paprika
1 orange
800g lamb or higher-welfare pork stewing steak (cubed)
1 x 400g tin of chickpeas
2 x 400g tins of quality plum tomatoes
natural yoghurt
½ a bunch of fresh coriander (15g)
Top Tip
ON THE SIDE
You can serve it as a stew or in tortillas with crunchy salad and guacamole.
FLAVOUR BOOST
The other great thing about it is that you can bulk it out with different types of roughly chopped root veg, or butternut squash, or even with different types of beans (try cannellini, flageolet or butter beans), and if you want a bit of heat, feel free to add a couple of crumbled dried chillies.
Method
- First of all, you need to preheat the oven, but the temperature will depend on how long you want to cook the stew for. If you want it ready in 3 hours, preheat it to 180ºC/350ºF/gas 4, but if you want to cook it for 6 hours, then you need the oven on at 140ºC/275ºF/gas 1.
- Peel and chop the potatoes into 2.5cm chunks, then peel, trim and roughly chop the onions, carrots and celery. Pick the rosemary leaves.
- Put a large casserole pan on a high heat and add a couple of good lugs of oil. Let this heat up, then add the potatoes, onions, carrots, celery, rosemary, cumin and paprika.
- Finely grate in the orange zest and squeeze in the juice, then stir together. Cook for 1 minute, then mix around again before adding the meat.
- Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with the back of a spoon.
- Season lightly with sea salt and black pepper, then pour over enough water to cover everything. Bring to the boil and put into the oven for your chosen amount of time. You are now free to go out for a few hours (for the whole day if you want to!).
- Serve the stew in bowls with a dollop of yoghurt, and pick over the coriander leaves to finish.
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