In game information
Effects: 80 Vitality regeneration for 10 seconds
Stews are probably one of my favourite dishes to make, since you can get a ton of flavour into them and they require little to no effort to make.
Now I did end up using lamb meat for my recipe instead of mutton, since mutton is more difficult to find at least around here, but there is no reason why you couldn’t use mutton if you get your hands on some of it.
Frying the lamb shank in the fat that came out of the pork belly worked magic, and it gave the final product a really nice and rich flavour, something that you could not get with olive or rapeseed oil.
All you really need with this dish is a big hunk of some rustic sourdough bread and a mug of ale and you got yourself a full meal!
4 Small slices of fatty pork belly (60g)
2 Small onions chopped in large pieces (100g)
1 Small lamb shank (330g)
Splash of porter beer (0,5dl Fullers London porter)
2 dl Tomato juice
2 dl Water
5 pcs Green pepper
5 pcs Black pepper
1 tsp Dried salvia
0,5 tsp Salt
1-2 dl Tomato juice for finishing the dish.
- Heat up a cast iron pan over medium-high heat.
- Add slices of pork belly and brown them.
- Move the pork to the side of the pan and brown the lamb shank.
- Lower the temperature to low.
- Add onions, splash of porter beer, tomato juice and water plus all the spices to the pan.
- Cover and let the stew simmer for about an hour (or until the lamb meat is tender).
- Add the remaining tomato juice and bring to a boil, move the pan off the heat and the stew is ready for serving.
– If possible, ask your local butcher to cut the lamb shank into three pieces. That way you’ll get more flavour out of the bones.
Difficulty: EASY MEDIUM HARD