Lightly Spiced Lamb and Marrow Stew

We were just going to have roast leg of lamb for dinner and then Lauren spotted a marrow in Sainsbury's and wanted to try it. I had every intention of stuffing it, I used to cut it into segments and remove the seeds so I had a hollow tube, steam in the microwave for a couple of minutes until tender, fill with a bolognese or beef stew or spicy chicken mixture (good for using up leftovers), cover with cheese or cheese and breadcrumbs and bake in the oven until golden and bubbling. But, after a bit of research I decided to turn it into a stew or casserole. You can make it without any spices and perhaps add some herbs - thyme or a little rosemary as marrow needs some flavouring.

Spicy Lamb and Marrow Stew

1.2kg lean lamb leg, cut into 5cm (2inch) cubes, lightly tossed in seasoned plain flour
25g (1oz) plain flour
30ml (2tbsp) olive oil
2 onions, peeled and cut into segments/half moons
3 garlic cloves, peeled and crushed
2.5cm (1inch) piece fresh root ginger, peeled and grated
heaped 1tbsp tomato purée
10ml (2tsp) Tabasco or chilli sauce, optional
(2pint) hot, good lamb or vegetable stock
Tin chopped tomatoes
Large marrow, de-seeded and cut into 2.5cm (1inch) cubes
3 big handfuls chopped kale
1tbsp garam masala (optional)
Salt and pepper

In a heavy bottomed, deep pan fry the meat until sealed in half of the olive oil and remove from the pan. Add the rest of the oil and fry the onion and garlic on a low heat until soft and starting to brown, add the ginger and the tomato purée and stir to incorporate. Add the meat back into the pan and add some Tabasco (to your taste), two thirds of the stock and a tin of chopped tomatoes, stir and simmer on the hob for about 45 minutes, stirring occasionally. Add in the marrow and cook for another half an hour.  Use the remaining stock to loosen if the sauce becomes too thick. Finally add the kale and sprinkle with the garam masala, stir well and return to the oven for 15-20 minutes until the marrow is cooked, the kale has wilted and the lamb is tender. Season with salt and pepper.

Serve with vegetables.

You could vary it by adding some ground cumin and coriander when you seal the lamb and serve it like a curry with some rice. Swap the kale for chard. Add chick peas or butter beans and serve with crusty bread as a one pot meal. Add chick peas and dried apricots and serve with couscous like a tagine. Substitute the meat for some aubergine and heavy duty mushrooms like king oyster and use vegetable stock if you would rather have a vegetarian version.

It's a hearty, warming stew ideal for this wet and windy weather and a nice alternative to a Sunday roast.