Lamb, mushroom, olive and chickpea stew on celeriac mash recipe

Feel all cosy by indulging in a bowl of this lamb, mushroom, olive and chickpea stew on celeriac mash recipe.

Free-range, nutritious and versatile, this succulent and flavoursome New Zealand Lamb combines beautifully with a variety of wholefood ingredients. Try this lamb, mushroom, olive and chickpea stew on celeriac mash recipe for a hearty dish the whole family will love.

Ingredients (serves 4)

600g New Zealand Lamb, diced

30g butter

3 large shallots or 1 large onion, peeled and sliced

3 garlic cloves, peeled and sliced

3 carrots, peeled and sliced

400g field mushrooms, sliced (peel them if large)

1L lamb stock

3tbsp soy sauce

2 bay leaves

2tbsp fresh hard herbs

400g can of chickpeas beans, drained and rinsed

60g (drained weight) pitted olives, sliced

1 large lemon, zested and juiced

A handful parsley, coarsely shredded

For the celeriac mash:

800g peeled celeriac, diced

50g butter

1tbsp extra virgin olive oil

2 spring onions, sliced

100g pumpkin seeds

1tbsp olive oil

Method

Heat the butter in a large saucepan and sauté the shallots and garlic until lightly browned.

Add the carrots and cook for three minutes, then remove to a bowl.

Add the lamb to the saucepan and brown the meat.

Add the mushrooms, stock, soy sauce and herbs. Bring the mixture to the boil then simmer for one and half hours, stirring occasionally.

Stir in the chickpeas and olives and cook another 30 minutes. Stir in the lemon zest and juice and parsley, then season.

For the mash, steam or boil the celeriac until you can insert a knife through it and drain in a colander. Put the pan back on the heat with the butter, olive oil and spring onions and sauté until sizzling. Return the celeriac, mash, then season.

For the pumpkin seeds, sauté over medium heat in the olive oil until they smell a little toasty. Then sprinkle over the top of the dish.

Recipe courtesy of New Zealand Lamb