500gramcarrotsmedium-sized, sliced into smaller blocks
2onionschopped
500gramPortabellini mushroomsany mushrooms will do
400gramItalian whole tomatoes1 Tin
150gramtomato paste3 sachets
250mlliquid stock lamb or vegetable
375mlred wine
salt & black pepper to flavour
3sprigsrosemaryfresh
2tspsweet basil
2tspItalian herbs
2tspcurry powder or masala
1lemonSqueezed
1 ½cupsquinoa or rice
Instructions
Preparation
Dice the onions.
Chop the carrots into slices.
Cut the baby potatoes into halves.
Chop off the stems of the green beans.
For the Stew
Turn on the stove plate that you are going to use to high heat.
Place a large pot on the stove and add the olive oil and the garlic.
When the pot is hot, add in the lamb and spices, as well as the juice from the lemon, and cook for 5 minutes before adding in your tin of tomatoes.
Mix thoroughly before cooking for a further 10 minutes continuing to brown the meat.
Once the meat is browned, remove it from the stovetop and set it aside to rest.
Turn the same stovetop to a low heat.
Wait 5 minutes for the stovetop to cool down before putting the pot back onto the plate.
Add your vegetables to the pot.
Add the wine and tomato paste.
Stir (or shake the pot) to mix all the ingredients.
Let it cook for 3 hours while continuing to check on your stew during this time, stirring to ensure that nothing is sticking to the bottom of the pot.
For the Quinoa
Pour 1 1/2 cups of quinoa into a heatproof bowl or dish which has a lid, followed by 1 cup of boiling water or until the quinoa is just covered with the boiling water.
Put the lid on and let it stand for 15-18 minutes until the water has been fully absorbed.