It was every bit as heavenly as the boeuf bourguignon made earlier. Had good feedback from everyone who tasted this.
What's special about it this time was the way it was cooked *grins*. The meat took much quicker getting to 'melt in the mouth' tender stage. All thanks with the help of the trusty pressure cooker. So easy :) Not to say cooking with the oven was any much harder but the latter just took a lot longer that's all. The other method of cooking if you do not own a pressure cooker or an oven is to cook this using a slow cooker overnight.
As you guessed, the leftovers tasted even better. Only regret was I should have cooked more as there were no left overs, sob - note to self for next time!! Looks like stews will be making a regular feature for 2011.
4 comments:
glad that yr stew was a hit with everyone but i've not brave myself to take lamb....yet, coz i dun like the 'sou' smell, hehe
i like beef stew thou :D
jacss, that's why added rosemary and thyme herbs. actually everyone kept 'marvelling' that it tasted good cos not 'sou'!! guess u are not alone here with that concern.
i made lamb shank stew. hubs loved it but i got sick of the lamb smell. Used same herbs.. thyme n rosemary but i cooked at low fire for 3 hours. i think cooking in the oven yields better texture but will need a v heavy pot.
which part of lamb did you use ?
elaine, so sorry to hear the smell on your lamb was stronger. Can't tell what went wrong there. I used Australian Lamb, not sure what cut cos I told them I wanted to use for stew/rendang.
Agree that the oven yields a deeper flavour. Get a cast iron pot, you wont regret - I treasure mine cos its so easy to clean up but heavy!
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