Notes
Light the fire and get the coals ready for a camping sensation. I recently cooked this for the family and it was a hit. There’s a few versions of this stew that I’ve come across and it can also be cooked for the family at home, using a slow cooker.
The beauty of this meal is it tastes great, there’s little preparation involved and it satisfies the whole family and the camping interlopers.
Dayv
Ingredients
- Several sprigs of rosemary with the leaves stripped
- 1 tbsp of olive oil
- Approx 0.9 kg of boneless lamb shoulder – diced roughly into 2 cm cubes
- 150 gm of mixed olives – squashed with stones removed
- 1 diced onion
- 2 x 400 gm tins of whole tomatoes – cut in half or quartered
- 1 tin of water
Instructions
- Have camp fire burning with suitable coals
- Preheat the camp oven to a medium / hot temperature
- When hot, remove the camp oven from the fire and place on a bed of hot coals away from the fire
- Heat the olive oil and add the rosemary leaves
- Fry the leaves for a minute or so until crisp, remove and set aside
- Add the lamb cubes and brown
- Add olives and onion and toss well
- Add the tomatoes
- Add water – add more if it is too thick or thickens while cooking
- Cover and cook in the camp oven with the lid on – with coals on the lid
- Keep an eye on the stew as it cooks, stirring regularly to make sure its not sticking to the base, burning of getting too thick
- You can add pepper and salt (or other spices) to your taste
- Keep the coals fresh on the lid as required
- Stew for about 2 hours – you could cook for longer to get that richer taste but be sure to keep it hot
- To serve – place in individual bowls and garnish (love that word) with the crispy rosemary
- Suggestions
- You could serve this over a bed of Couscous (either plain or with raisins and chickpeas etc
- This meal could also be prepared and cooked in advance, vacuum sealed and/or frozen
- Equally, the meat could be pre-cut and sealed and/or frozen; and the other ingredients prepared in advance – for cooking at camp.
