Grampians Gold

About Grampians Gold

Grampians Gold is a sumptuous stew inspired by the rich culinary heritage of the Grampian Mountains in Scotland. Known for its hearty and earthy flavors, this dish brings together the finest ingredients to create a warm and comforting meal perfect for cold, wintry nights. Historically, the Grampians have been home to shepherds and farmers who relied on locally sourced produce. This dish captures the essence of that historical lifestyle, combining meat, root vegetables, and aromatic herbs.

Ingredients

• Lamb - 1 kg, cubed
• Potatoes - 500 g, diced
• Carrots - 300 g, sliced
• Onions - 200 g, chopped
• Garlic - 4 cloves, minced
• Parsley - A handful, chopped
• Thyme - 2 sprigs
• Bay Leaf - 2 leaves
• Red Wine - 250 ml
• Beef Stock - 500 ml
• Olive Oil - 2 tablespoons
• Salt - To taste
• Black Pepper - To taste

Preparation

Step 1: Preparing the Lamb

Begin by seasoning the lamb cubes generously with salt and black pepper. In a large pot, heat the olive oil over medium-high heat. Once hot, brown the lamb on all sides, doing this in batches if necessary so as not to overcrowd the pot. Remove the lamb and set aside.

Step 2: Sautéing the Vegetables

In the same pot, add the onions and cook until translucent. Add the garlic and cook for another minute until fragrant.

Step 3: Building the Stew

Return the lamb to the pot. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half.

Add the beef stock, carrots, and potatoes. Drop in the thyme and bay leaves. Season further with salt and black pepper to taste.

Cooking Process

Step 4: Slow Cooking

Bring the stew to a gentle simmer. Cover the pot and let it cook on low heat for approximately 2 hours or until the lamb is tender and the flavors have melded together. For precise timing, use a cooking timer to ensure you do not overcook.

Finishing Touches & Serving

Remove the thyme branches and bay leaves before serving. Garnish with fresh parsley. Serve the Grampians Gold steaming hot, perfect alongside rustic bread or a glass of robust red wine.

This dish is best enjoyed by a roaring fire after a long day of adventure or work, offering both nourishment and relaxation in every bite.