Elevate the modest meat stew to next-level status with this hearty coffee lamb one-pot.
As the nights start to draw in, all we want is to curl up with a bowl of something hot. Don’t tell anyone, but we rather like it when the temperatures turn and the drizzle begins. Why? Because it gives us an excuse to make THIS warming lamb stew.
But this isn’t just any old meat stew. Oh no. Move over Irish stew and winter casseroles; there’s a new stew on the stove! Our caffeinated lamb stew is the ultimate winter warmer. Slow-cooked lamb, filling veggies, and rich, flavour-packed juices infused with fresh coffee come together in a proper dose of comfort food. We’re feeling snug already…
Cooking the meat in brewed coffee as well as stock adds a rich depth to the gravy. We’ve shouted about the benefits of adding coffee to savoury recipes before, and we love the depth of flavour the coffee brings to this one-pot. New yet cosily familiar, it’s just what our tummy wants when winter comes around.
What makes us love this savoury coffee recipe even more? Just how simple it is. A bit of chopping, a few quick stirs and then a nice long simmer on the hob. Make it the day before and leave it in the fridge overnight – this will allow all the rich flavours to develop. Or why not make a batch and freeze? Now you’ve always got a hearty dinner at your fingertips.
Come armed with plenty of thick-sliced bread. You won’t want to leave any of those coffee-flavoured juices behind!
- 400g diced lamb
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 carrots, roughly chopped
- 1 parsnip, roughly chopped
- 3 tbsp plain flour
- 1/4 tsp dried chilli flakes
- 1 tsp ground cumin
- 3 bay leaves
- 1 tsp dried oregano
- 300ml brewed coffee
- 300ml veg stock
- 1 tbsp Worcestershire sauce
Heat the oil in a large saucepan and brown the lamb in batches (it’s important not to overcrowd the pan as this will make the meat steam instead). Remove from the pan when nicely browned and set aside.
Add the onion and garlic to the pan and fry over a low heat until translucent.
Return the lamb to the pan and add the carrot, parsnip and flour. Season, and cook for 3-4 more minutes. Then stir in the chilli flakes, cumin, bay leaves, and most of the oregano. Cook for 1-2 minutes more.
Pour the coffee and stock into the pan and add the Worcestershire sauce.
Bring to the boil and then reduce the heat, so the stew is gently simmering. Simmer with the lid on for 1-1.5 hours or until the meat is tender. Give it a stir every now and then.
Stir in the rest of the oregano. Remove the bay leaves and season to taste.
Serve with crusty bread, rice or buttered mash and enjoy! Who knew savoury coffee recipes were so good?
No need to venture out for your coffee – head to our online shop for speciality coffee delivered straight to your door!
Take me there!