Shepherd’s wife stew


Made with love stew

This is a great way to use vegetables that are on their last legs like, aubergine, lettuce salads, leeks and tomatoes

Ingredients for this dish. Serves 6 portions

  • Lamb chops 400grsDSC02583
  • Lettuce about 100grs
  • 1 medium aubergine
  • 1 red onion
  • 5 garlic cloves
  • 50grs of chopped leek
  • 1 chilli pepper
  • 6 small potatoes
  • 25grs fresh ginger
  • Small bunch of parsley
  • 3 medium potatoes
  • 1l beef stock
  • Poppy seed roll
  • 2 Sprigs of thyme
  • 3 table spoons of vegetable oil


DSC02590Peel and cut the potatoes in half. Cut the tomatoes, aubergine, peel and cut garlic, onions, leek, parsley. Cut the lettuce. Rinse the meat with cold water, dust with salt and black pepper. Grate the ginger.


Heat the oil, drop the thyme in then, seal the meat on all sides. Leaving the meat at the bottom of the pan, add the tomato to bring a bit of moisture, then add the potatoes and the rest of the vegetables, then the stock and grated ginger.  Adjust salt to your taste then, cover the pot and leave it alone on high heat for 1hour. If you like your meat falling off the bone, leave it for one hour 15 minutes. Toping up the water if necessary.

serving suggestion

serving suggestion

Done. Serve. Bon appétit


2 thoughts on “Shepherd’s wife stew

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