Lamb and Coffee Stew | Recipe | Simply Beef & Lamb
Lamb and Coffee (Espresso) Stew
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Cooking tools:
- Skillet
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Slow cooker
Ingredients
- 450g lean boneless lamb shoulder or neck fillet cut into 2.5cm/1inch cubes
- 2 tablespoons rapeseed oil
- 1 medium onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 large carrot, peeled and roughly chopped
- Pinch dried chilli flakes
- 1 tablespoon dried mixed herbs
- 25g plain flour
- 450ml good, hot lamb stock
- Dash Worcestershire sauce
- 100ml strong instant or espresso coffee, made to suit your taste)
- 1 x 400g can black eye beans or chick peas, drained
- 2 teaspoons freshly chopped thyme or flat-leaf parsley
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