lamb and carrot stew with cumin

Lindsey Bareham

Carrot cooked with cumin is having a moment, noticed on several menus lately in soup and roasted with honey. Aromatic yet elusive, it brings rich warmth to ordinary ingredients. Good with fluffy mashed potato.

serves 4, prep 20 min, cook 60 min

800g lamb fillet
1 tbsp flour
2 heaped tsp ground cumin
2 tbsp olive oil
2 onions
6 garlic cloves
400g slim long or Chantenay carrots
Glass white wine
½ chicken stock cube

Trim sinew from the lamb and slice in chunky medallions. Sift flour and cumin into a mixing bowl. Season with salt and pepper. Toss the lamb in the flour to completely coat. Heat a frying pan with 1 tablespoon olive oil until very hot. Brown the lamb in batches, leaving untouched for a couple of minutes until very crusty. Transfer to a plate. Return all the lamb to the pan. Stir in wine, stirring to loosen the flour from the lamb and thicken the gravy. Add stock cube dissolved in 300ml boiling water. Meanwhile, halve, peel and finely chop the onion. Peel the garlic. Scrape and halve long carrots.

Heat remaining 1 tablespoon olive oil in a lidded casserole dish. Stir in the onion. Cover and cook over a low heat for 10 min until pale and juicy. Stir in the garlic and cook gently. Add contents of the frying pan to the onion. Poke the carrots under the liquid. Simmer, covered, over a low heat or in the oven at 170C/gas 3, for 45-60 min, until the meat and carrots are tender. Eat now or reheat later.