Serves 4

This mouthwatering lamb stew is based on Hugh’s version which also featured lamb hearts, liver and tongue. I’ve stuck to neck fillets, but by all means add lamb offal to the stew for a richer and more interesting end result.

1kg lamb neck fillets
Olive oil, for cooking
5-6 large onions (about 1kg), peeled and finely chopped
1 tbsp sweet paprika
1 tbsp smoked paprika
2 tsp hot paprika (or cayenne pepper)
200ml passata (Italian sieved tomatoes)
Sea salt and freshly ground black pepper
Handful of flat leaf parsley, chopped

Method

1 Cut the fillets into bite-sized chunks. Heat a little olive oil in a heavy casserole and add the onions. Cook gently, stirring occasionally, for about 6-8 minutes until soft and translucent. Add all the paprika, stir well and cook for a couple more minutes.
2 In a separate pan, season and brown the lamb pieces in batches with a little olive oil, until evenly coloured. Transfer the meat to the casserole and deglaze the pan with a little splash of water, scraping the bottom with a wooden spoon to loosen the sediment. Pour this liquid into the casserole, then stir in the passata and 100ml water. Bring the mixture to a very gentle simmer and then cover with a lid. Cook over the lowest possible heat or in a very low oven (120C/Gas Mark 1/2) for about 2 hours, until all the lamb is very tender. Check occasionally, turning the meat when needed and adding a little splash of water if it looks dry.
3 Check the consistency of the sauce – it should be thick and pulpy. If it is too watery, let it boil, uncovered, for a few minutes until reduced and thickened. Adjust the seasoning to taste and serve warm with a sprinkling of chopped parsley.

For details of Hugh Fearnley-Whittingstall’s courses, visit www.rivercottage.net

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