Lamb, Bacon and Partridge Stew

Name: Lamb, Bacon and Partridge Stew
Yield: Serves Eight to Ten
Cuisine: United Kingdom
Ingredients: salt and black pepper; 400 g (14 oz) haricot beans; 500 g (1 lb 2 oz) smoked bacon or pancetta, in a single slab; 4 partridges, trussed and seasoned; 1 tablespoon chopped parsley; 1 onion, peeled and studded with 12 cloves; ½ teaspoon chilli flakes; 2 bay leaves; 1 teaspoon coarse sea salt; 4 garlic cloves, peeled; 15 whole blanched almonds; 1 red chilli; 1 lemon; 1 kg (2 lb 4 oz) shoulder or neck of lamb, cut into 3cm (1¼in) chunks; 1 onion, peeled and chopped into large dice; a few sprigs of rosemary; olive oil, for cooking; 2 teaspoons olive oil; 1 carrot, peeled and chopped into large dice; 250 ml (9 fl oz) white wine; 4 garlic cloves, peeled and roughly chopped; 25 g (1 oz) butter

Preparation info

Serves
Eight to Ten

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

This is a sort of template recipe: beef, wild boar or venison can replace the lamb, which can be neck or shoulder; and pheasant, the partridge. The stew can be cooked in advance.

Ingredients

400 g (14 oz) haricot beans
500 g (1

Europe
United Kingdom
Stew
England
Spicy
October
Gluten-free

Method

Soak the beans overnight in cold water.

The next day, remove the rind from the bacon and add to the beans in a large saucepan of cold water. Bring to the boil, then drain, replenishing with fresh cold water. Bring to the boil, skim, and add the onion, chilli, bay leaves and rosemary. Simmer gently for about 2 hours, topping up the water and skimming occasionally, until tender.